This soup recipe made my blizzard weekend yummy. It may also be tasty without the snow storm but I can’t vouch for that yet. I can strongly recommend dipping grilled cheese sandwiches in the soup. Oh, yum.
3 pounds Roma tomatoes, chopped
8 sun-dried tomatoes
1 onion
1 garlic clove
1/4 tsp crushed red pepper
1/2 tsp black pepper
A lot of basil (approx 1 tbsp)
1/2 – 1 tbsp oregano
1 1/4 cups of milk
1/2 cup sour cream
juice of half a lime
1 squirt tobasco
salt (or adobo spice mix) to taste
dash of white pepper
parsley or cilantro garnish
Rehydrate the sun dried tomoatoes by covering them in boiling water and letting them sit for 15 minutes.
Saute the onion, garlic, and black & red pepper in a soup pot until onions are translucent.
Add the chopped tomatoes, basil, and oregano and bring the mixture to a boil over med-high heat.
Chop the sun-dried tomatoes and add them & their water to the soup.
Simmer for at least 30 minutes.
Optional steps: Cover and refrigerate overnight, puree it and re-heat.
Add milk, sour cream, lime juice, salt (or adobo), white pepper and garnish with parsley (or cilantro).

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