Tomato Soup

Ingredients:

2 (19 oz.) cans diced stewed tomatoes

1 (10.5 oz.) can of vegetable broth

2 Tbsp. butter

2 Tbsp. white sugar

1 Tbsp. finely chopped onion

1/4 tsp. baking soda

1 1/2 c. plain soy milk or half and half cream

Preparation:

1. In medium stock pot mix tomatoes, broth, butter, sugar, onion, and baking soda. Simmer 1 hour. Mash with a potato masher.

2. In a saucepan over low heat, heat milk until it is steaming but not boiling. Add to soup and serve.

Serves 2

Note: use only 1 Tbsp. of white sugar if using soy milk as it is sweeter.