Cream of Tomato Soup

Cream of Tomato Soup

From The Zen Monastery Cookbook

Ingredients:

• 2 onions, chopped

• 1 large potato, peeled and thinly sliced

• 1 stalk celery, minced

• 2 cloves garlic, minced

• 2 cups water

• 2 lb tomatoes or 1 28 oz. Can

• 1 tsp brown sugar

• 1 ½ tsp salt

• 1 tsp dill

• 1 tsp thyme

• ¼ c. fresh basil or 2 tsp dried

• 1 c hot milk, soymilk, almond milk, etc.

Directions:

1. Bring the water, onion, potato, celery and garlic to a boil in a soup pot. Cook until potato is tender, about 20-30 minutes.

2. Cut stems off of tomatoes, chop roughly, and run through a blender or food processor. Slowly stir this in with the main soup mix.

3. Add the seasonings and bring to a simmer.

4. Stir in the hot milk and serve. This is great with grilled cheese sandwiches!

Serves 6