Tomato Soup

I've gotten a good deal on diced organic tomatoes, so I've been trying to eat tomato-y food recently. I was just aghast when I found out that Campbell's (and everyone else) puts wheat in their tomato soup! No worries, though; I have a cupboard full of organic tomatoes at home. I just decided to make my own.

I first drained most of the juice from two 14.5 oz. cans of diced tomatoes and tossed them in the blender. After liquifying them, I blended in 1 cup of chicken broth.

I then minced about 5 cloves of garlic and sauted them in a tablespoon of olive oil over medium-low heat for about a minute. I added one tablespoon of rice flour and whisked to create a roux. I cooked the roux for a minute, and then mixed in the tomato/chicken broth puree.

As I simmered the soup over low, I added oregano, thyme, coriander, garlic powder, and some hot sauce (Frank's Red Hot, my favorite!). You could add some milk or sour cream to make it creamy; we just ate it how it was. It's definitely going to appear on our menu agian; it was so good!

Thanks to Sister Rae for her assistance with this!