Creamy Tomato Soup
I created this recipe based on Rachael Ray's recipe titled Quick Creamy Tomato Soup from the food network.
1Using stewed tomatoes and chicken stock from my freezer, I measured and started heating it then put it in my food processor to blend. You can use an immersion blender if you have one.
2return tomato mixture to pan, add salt and pepper to taste
3bring tomato mixture to a boil, reduce heat to medium and add milk or heavy cream. Heavy cream will make it more rich, but use what ever one you like.
4simmer covered for 15 to 20 minutes to let flavors mingle.