Solar Cooked Triple Tomato Soup
Those of us of the Catholic persuasion find ourselves in the middle of Lent. We eat our fish dinners and soups of various meatless varieties for Fridays of the Lenten Season. Tomato soup is usually made available to us when eating out. Here’s a simple and tasty tomato soup, with a little more to keep you satisfied. It’s a breeze in the solar oven.
1 can (8 oz.) tomato sauce
1 tsp garlic (minced)
1/4 cup of celery (chopped)
1/2 cup sun-dried tomatoes (chopped)
3 cans of diced tomatoes
dash of salt (or salt substitute)
1 large onion (chopped)
1 1/4 cup of low-fat milk (2% is fine)
2 Tbs of olive oil
1 Tbs of honey
1/2 tsp cayenne, red pepper or black pepper
2 Tbs balsamic vinegar
1/2 tsp of thyme
Saute the onion, garlic and celery in the olive oil over medium heat in a sauce pan until soft (5-10 min.). Next, dump in the tomatoes, sauce, salt, broth and thyme. Bring to light boil on the stove top for 15 – 20 minutes. Pour everything into a blender and puree until smooth. Stir in the milk, pepper, honey and vinegar and place all into the dark colored thin-walled metal pot, cover and cook in preheated sun oven for 1 hour (in good sunshine). This soup is quite filling and delicious. Sprinkle some grated cheddar cheese on top and make some Texas toast too.