It's Better Homemade

The last four days have found me either languishing on the sofa, bed, or in my favorite chair. Some very nasty little guy at Walmart who was in the Christmas spirit decided to share his crud. If I live and if I find him, I will lick his face. Hard.

In the meantime, I haven't really wanted to eat anything. After all, food isn't very good if one has no sense of taste. But, today, the thought of tomato soup was enough to make me take up my bed and walk... all the way to the kitchen... Since commercial soups seem to have high fructose corn syrup added, I opted to make my own. This is what I made:

Tomato Soup

2 T. olive oil
2 T. chopped onion
1 T. chopped garlic
1/2 t. ginger powder (or 1/4 c. chopped ginger -- I used the powder)
1 can or jar of tomatoes
1 c. vegetable or chicken broth (I used veggie bouillon)
1/2 c. milk  (or almond milk)

Cook onion and garlic for one minute in olive oil. Add ginger, tomatoes, broth, and milk. Heat to just boiling (milk will curdle if it gets too hot too quickly).

Slowly put soup in blender and liquefy. Reheat and serve with one tablespoon mozzarella cheese as a garnish.

Add a few good crackers (we like the Kashi multi-grain) and you have a great lunch with the added benefits of a lot of vitamin C and garlic for that nasty cold.

Enjoy!