One of the things I miss most at this time of the year is fresh tomatoes. Yes, I know, there are hydroponics ~ but let's face it, they are just not the same. So when I tasted this tomato soup recipe at a friend's party recently I was inspired ~ it's a little different and packed full of tomato flavor. And because it uses rice as a thickener rather than flour, it is gluten-free. Enjoy!
Curried Tomato Soup
1 cup chopped onion
2 cloves garlic, crushed
1/4 cup rice
1 tsp salt
1/2 tsp curry powder (to taste, sweet or hot)
1/2 tsp ground coriander
1/2 tsp ground cumin
2 – 28 oz cans of diced tomatoes
4 cups chicken or vegetable broth
Sauté onion and garlic in olive oil until soft (about 5 minutes). Stir in rice and spices, cook 1 minute. Add tomatoes and broth and bring to a boil. Simmer, covered for 30 minutes. Cool and puree in blender in small batches (note: I used a hand-held blender ~ much easier!).