Prep 5 mins
Cook 15 mins
This recipe is so simple, but so yummy. It is very satisfying on a cold night, and comes in handy when you want to make something quick and flavorful. This is my own recipe which I developed because when I was making my "Intoxicating, Sinful, Just plain delicious MARINARA SAUCE" recipe, I always had tons of leftover tomato juice that I didn't want to keep wasting. I decided to make soup and ended up getting a "free meal" so to speak. So, this meal is three things: economical, efficient, and comforting to eat.
- 8 cups tomato juice, strained (please refer to my "Intoxicating, Sinful, Just plain delicious MARINARA SAUCE" recipe if you need to)
- 1 tablespoon butter
- 1 teaspoon garlic powder (I'm not sure on this measurement. I think it is right, but might be a little more or a little less.)
- 1 teaspoon black pepper
- Put all the ingredients in a saucepan and cook on medium heat.
- Let it cook to thicken up a little and for the flavors to mature.
- Serve with cheesebread or Croutons.
- I make my cheesebread by taking a slice of white bread with a little mayo, and a thin slice of mozarella or cheddar cheese put under the broiler.
- I make my croutons by cutting day old white bread into squares, sticking it on a cooking sheet at 350 degrees until hard. Then put into a bowl with melted butter and dry basil and oregano. Voila!
was hoping to find CLEAR soup, but clearly! this is just a regular tomato soup, red and opaque. Perhaps it ought to go under Soups and Stews... And garlic powder - what`s wrong with fresh garlic????