|
|
|
 |
|
|
Spicy Cream of Tomato Soup
slightly spicy |
 |
|
5 14 oz can of REGULAR diced tomatoes
2 can habanero rotelles
2 med white onions
1 quart reg milk (not 2%)
1 box wild rice
chives
|
Put 5 can dieced tomatoes in stock pot.
Dice up 2 onions and put in stock pot bring all to a slow boil, cook for about 15 minutes until onions are tender.
In a separate pan heat water for rice, cook per directions.
Take the tomatoes mixture and puree it all and place back in stock pot.
Add the two cans habanero Rotelles (drained, but reserve it) and the wid rice. If too thick add some of the dained rotelle juices.
Bring to a slow boil and reduce heat for five minutes.
Chop chives and garnish.
Cheese or/and oyster crackers optional)
|
 |
Preparation Time: 2 hours |
Serves: 8-10 |
| Recipe Origin: United States |
|
Submitted by: |
|
Shaun
Missouri
United States |
|
|
|
|
| This recipe has been viewed 2134 times. |
|
|
|
