Homemade Tomato Soup

As the weather starts cooling off again, it's time to start thinking about soups! Tomato has always been one of my favorites :)

1 Tbls EVOO
1/2 medium onion, chopped
2 carrots, cut in small pieces
1 (28oz) can diced tomatoes with juice (make sure there are no additive besides citric acid when purchasing these! Some brands have corn syrup or other things added in. Yuck!)
4 cups chicken broth (once again, check that there's no yeast, corn syrup, or anything like that)
1/2 cup cooked brown rice
1/2 cup rice milk
1 1/2 tsp agave
salt & pepper

In a large pot, heat olive oil, then add onion and carrots and cook until softened, about 10 minutes. Reserve 1/4 cup of tomatoes and drain. Add the remaining tomatoes with their juice and the broth. Cover, bring to a boil. Stir in the rice and simmer for 30 minutes.

Pour this into your blender and blend until smooth. Stir in the milk and agave, season with salt and pepper. When you serve, top each bowl with some of the reserved, drained tomatoes. Yum!