Tomato Soup in Ten Minutes Recipe

From Dorothy McNett's Recipe Book.

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Tomato Soup in Ten Minutes

1 (750 gram) box of Pomi tomatoes, chopped
3 cups water
1 package (1.5 oz.) Veggie-Glace Gold
1/4 teaspoon dried basil
1/8 teaspoon fine sea salt
1 tablespoon extra-virgin olive oil
1/4 to 1/2 teaspoon Zip or cayenne, depending on your taste
1/2 cup cream fraiche or half and half (optional)

Dump the tomatoes into a glass batter bowl and add the water, Veggie-Glace, basil, salt, oil, and Zip. Microwave on high for 8 minutes, or until nearly boiling. Whisk in the cream if using, correct the seasonings, and serve.

Recipe created 1997-02-15.

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