3 cans of Fire Roasted Tomatoes (make sure they don’t have chilis in them)
1 tsp. Thyme
1 tsp. salt
¼ cup dark brown sugar (the molasses adds nutrients to the recipe)
1 cup milk
Heat tomatoes just to boiling then turn down the heat to simmer and add the thyme, salt and brown sugar. Simmer for 10 minutes.
For creamy tomato soup, let the tomatoes cool for a few minutes and pour them into the blender. Place the lid on the blender. Cover with a dishtowel because sometimes the hot soup can cause the lid to pop off. Pulse the blender until the tomatoes are the consistency you like.
Pour them back into the saucepan and add the milk. Heat up to serving temperature but don’t let it boil.
Good sides or starters: grilled cheese sandwiches or fresh bread and cheese (French style).
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