Day 182: Simple-As-Campbells Slow-Roasted Tomato Soup ♥
There's something clever about a can of Campbell's. "Mix soup + 1 can water" and "for creamier soup, use 1 can milk." Ah, so simple.
By good luck vs good design, tonight's soup seems perfect for Day 182 (!) here on A Veggie Venture, the halfway point in what's likely a full-year odyssey.
It's as simple as a can of Campbell's, after, that is, the tomatoes spend 12 hours in the oven. Slow-Roasted Tomatoes are a 2006 idea for Northern Hemispherers but for anyone in what are now spring-and-soon-summer-climes, I've got a freezerful and hope to tempt you all (my) winter with ways to use them!
SLOW-ROASTED TOMATO SOUP
Hands-on time: 5 minutes
Time to table: 10 minutes
Serves 1
1 cup slow-roasted tomatoes
1 cup skim milk
Salt and pepper to taste
Mix tomatoes + milk. Warm on stovetop but do not allow to boil. If desired, puree with an immersion blender. Season to taste.
By good luck vs good design, tonight's soup seems perfect for Day 182 (!) here on A Veggie Venture, the halfway point in what's likely a full-year odyssey.
It's as simple as a can of Campbell's, after, that is, the tomatoes spend 12 hours in the oven. Slow-Roasted Tomatoes are a 2006 idea for Northern Hemispherers but for anyone in what are now spring-and-soon-summer-climes, I've got a freezerful and hope to tempt you all (my) winter with ways to use them!
SLOW-ROASTED TOMATO SOUP
Hands-on time: 5 minutes
Time to table: 10 minutes
Serves 1
1 cup slow-roasted tomatoes
1 cup skim milk
Salt and pepper to taste
Mix tomatoes + milk. Warm on stovetop but do not allow to boil. If desired, puree with an immersion blender. Season to taste.
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna