This is another easy, quick recipe for what is probably one of my favorite soups.

1 can crushed tomatoes (any size)

1 can water (water should be equal to tomato)

2-3 tablespoons margarine or butter

sour cream

flour

Place the canned tomato and equal amount of water into a pot, add the margarine or butter and bring this to a boil, after which, simmer for approximately 45 minutes.

Blend sour cream and flour together in a small bowl.  The amount of sour cream and flour will depend on the size of your can of tomatoes, as well as how creamy you want your soup to be.

I prefer it very creamy, so for a small can of tomatoes (14-16 oz.), I use about 6-8 oz. of sour cream and 3-4 tablespoons of flour.  If the soup is too thick when it is done, you can cut the thickness with a little milk.

Add a bit of the hot tomato/water mixture to your sour cream/flour mixture and blend it well until smooth and no lumps are evident.  Then whisk this mixture back into the remaining tomato/water in the pot and continue cooking for approximately 5-10 minutes.  Again, if the soup is too thick for your preference, stir in a bit of milk to loosen it.

Season with salt and pepper to taste, or, I like to add a little crushed dill weed.  Serve with some hot cooked white rice for a really rich, hearty meal.