It is a little chilly in Ohio in January, but I stay warm and cozy with Tomato Soup. The great thing about this tomato soup is that it can also be enjoyed as a chilled soup.
So it is perfect for those hot summer days when you have tomatoes coming out your ears from the garden and you do not feel like cooking.
4 pounds fresh tomatoes, cored, and skinned via hot water bath or serrated vegetable peeler (for convenience, you could also use whole canned tomatoes)
4 cups water
1 cup unsweetened non-dairy milk
hot sauce, salt & pepper to taste.
Chop the tomatoes and place in a high speed blender or food processor with a small amount of the water. Process until smooth. Place in a soup pot and add the rest of the water and the non-dairy milk. Mix well. Season with hot sauce, salt, & pepper to taste. Simmer for about 20 to 30 minutes, stirring occasionally as needed.
Serve with a salad or savory bread to stay warm and cozy this winter.
For chilled soup, skip the stove and chill for at least 2 hours.
January is National Soup Month – celebrate with more soup recipes.
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Catherine Alice RN 