Judy’s Wild Red Spice Tomato Soup

Judy’s Wild Red Spice Tomato Soup

• Preheat oven to 400 degrees
• Cookie sheet of tomatoes, cut
• 1 small onion, slivered
• 1 garlic glove, cut in half
• 2 – 3 T Rare Lynx Wild Spiced EVOO
• 1 – 2 T Wild Red Spread
• salt and pepper

1. Toss to coat tomatoes
2. Roast 30 minutes, stirring once…roast until soft…taste and adjust seasonings, if necessary.
3. Cool slightly
4. Put into blender. Do not puree.
5. Put into a good saucepan, add milk (about 1½ cups) and cook until simmering, stir occasionally.

Try it with basil and parsley!
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