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!

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.

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.