Cream of Tomato Soup

Serves 4 | Prep Time: 5 minutes | Total time: 25 minutes

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Ingredients

28-ounce can of whole or diced tomatoes (preferably Muir Glen)

½ tsp baking soda

½ tsp salt

½ to 1 cup whole milk or half-and half

Fresh chopped parsley

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Method

1. Buzz the tomatoes in a blender or food processor until it makes a thick puree.

2. Put tomatoes into a saucepan and put over a medium heat. When the puree is hot, add the baking soda and stir. Lower heat to medium-low and allow to cook for another 5 minutes. Stir again.

3. Warm the milk or half-and-half in a microwave or in a saucepan until it is slightly warm. Add one ladle of the tomato mixture to the milk and stir well. Slowly pour this mixture back into the rest of the tomatoes and stir.

4. Divide into bowls and put a large pinch of parsley in each. Serve hot.

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Variations:

• Use heavy cream instead of the whole milk or half-and-half

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