From monocot:


Gluten Free Cream of Tomato Soup

2 tablespoon butter or olive oil( butter adds more flavor and cuts the acid of the tomato)
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Freshly ground pepper
6 tablespoons white rice
1 28-ounce can concentrated crushed tomatoes
1 1-quart chicken broth
2 tablespoons sugar
1/2 cup heavy cream or milk
2 tablespoons Dill- Or as little or as much as you like!
1 can Fire roasted tomato

Directions

In a soup pot over medium-low heat,heat the butter and oil, then sauté the onion and salt gently until tender and translucent, 5-7 minutes. Add pepper to taste, along with the rice, tomatoes, broth, and sugar, then bring to a boil, covered over high heat. Lower the heat and simmer, covered, for 20 minutes.
Turn off the heat, add the cream or evaporated milk, and use a stick blender to blend the soup completely smooth (alternately, puree it in batches in a blender, using extreme caution).
Stir the dill into the soup and simmer very gently, covered, for 10 more minutes. Taste the finished soup for salt and sugar, and add more if needed.