Cream of tomato soup with crackers

We finally had a day of winter in Long Beach this week so I went for my favorite cold weather meal, soup and crackers. The soup recipe is simple, and the crackers actually taste pretty similar to your old favorite.

Tomato soup:
2-28oz cans whole tomatoes
1/2 tsp garlic powder
1 tsp onion powder
2 tsp dried basil
2 Tbsp Balsamic vinegar
2 tsp raw sugar
1/2-3/4 cups hvy cream
Salt and pepper to taste

Combine tomatoes, spices, vinegar, and sugar in a saucepan and bring to a simmer. Allow to simmer 30 minutes, stirring occasionally. Remove from heat and blend with immersion blender. Add cream, salt, and pepper. Taste and adjust seasoning as needed. Garnish with basil or shaved parmesan.

Crackers:
1 cup gluten free flour blend. I used an almond based blend.
1 Tbsp melted butter
1 tsp olive oil
1/2 tsp honey or agave syrup
1/2 tsp salt
1/2-3/4 cup warm water.
Combine first 5 ingredients and blend well. Add water until dough becomes like play-doh consistency. Lay out a sheet of parchment paper and dust with flour. Form dough in to disk and place in center of paper. Cover with another sheet of parchment and roll out to 1/8" thickness. Remove top sheet and transfer dough on bottom sheet of paper to a sheet pan. Using a pizza cutter, cut dough in to 1x1 squares. Do not separate. Brush dough with water and sprinkle with coarse sea salt. Bake in a 400 F oven for 15-18 minutes. Slightly golden brown. Allow to cool and separate crackers.