Food Storage Friday: Creamy Tomato Soup

Aleasha here. And I LOVE this soup! I have to admit I should have used dried onions for this recipe, but I had just run out. So when rotating use these.

You will need salt, pepper, Italian seasoning, garlic, onion, 3 cans tomatoes, chicken broth and 1/2 can evaporated milk (not pictured)

Note- you can use whatever kind of tomatoes you have on hand. Use more tomatoes to make more soup.
Pour all tomato products on to a baking sheet with liquid. Add spices to taste. Add onion. I used 1 medium onion-if using dried add about 2 Tablespoons.
Give a good stir.
Pop it into the oven at 400 Degrees and let roast for 45 minutes to an hour. You want every thing to get super toasty!
After it is roasted, put into a food processor or blender until smooth. After this point if you want to put the soup through a sieve to make it more smooth you can. I usually do, but I forgot this time.
Now, pour back into the same pot, add the can of chicken broth and bring to a boil.

Once it has come up to a boil, reduce the heat to low and add 1/3 to 1/2 can of the evaporated milk. If rotating you can use milk, 1/2 and 1/2 or heavy cream for this.
Stir until incorporated. Serve with crusty bread.

I added some fresh basil from my garden and shredded Parmesan cheese at the end. ENJOY!

Roasted Creamy Tomato Soup

2-3 Cans tomatoes

2 TBS. Garlic

2-3 TBS Minced Garlic

Italian Seasoning to taste

Salt and Pepper to taste

1 can chicken broth

1/2 can evaporated milk

Pour tomatoes and spices onto cookie sheet. Roast at 400 for 45 minutes to an hour. Pour into blender or food processor. Pour back into pot and add can of chicken broth. Bring to a boil. Add evaporated milk. Stir and serve. Enjoy with basil and Parmesan!!