Puree cooked onions, garlic, tomatoes, and rice flour in a blender or with a handheld immersion blender.
28 ounces canned crushed tomatoes, 2 tablespoons white rice flour
Return the smooth mixture to the saucepan. Stir in the broth. Increase the heat to medium-high and heat the soup, stirring constantly, until small bubbles just begin to appear on the surface.
3 ½ cups soup broth
Turn down the heat to low, so the soup stays warm. Stir in one teaspoon of honey. Add a little salt and pepper. Tasting a spoonful of soup at a time, add a little more salt, pepper, and/or honey until it tastes just the way you like it.
salt and pepper, 1-2 teaspoons honey
Garnish with fresh basil to serve.
It's important that the rice flour be completely blended into cold liquid before getting heated. If you don't use a blender, whisk the flour into about half a cup of cold broth before stirring it to the hot liquid. This should prevent it from forming lumps.