Mike’s Hot Spicy Food Recipes

• 1 Tb. olive oil
• 1 large onion, chopped
• 1 1/2 Tbs. Italian seasoning
• 2 28-ounce cans crushed tomatoes
• 1 tsp. baking soda
• 2 cups chicken broth
• 1 12-ounce can evaporated milk (whole or 2%) Find something besides milk to make it thick!
• Salt and pepper, to taste

Heat oil in a Dutch oven over medium-high heat. Add onion; sauté until tender, 5 to 7 minutes. Stir in Italian seasoning; cook until fragrant, less than a minute. Add tomatoes and baking soda, then chicken broth; bring to a simmer. Reduce heat to low and simmer, partially covered, to blend flavors, about 10 minutes.

Working in batches, pour soup into a blender; purée (be sure to vent blender by removing pop-out center and draping a kitchen towel over the top) until creamy smooth, 30 seconds to a minute. Return soup to pot, stir in milk and heat to simmer, seasoning with salt and pepper. (Soup can be refrigerated up to 3 days before serving.)

Ladle warm soup into bowls and serve.

Makes 10 cups, serving 8

Per serving: 136 calories, 8g protein, 21g carbohydrates, 3g fat (0.8g saturated), 4mg cholesterol, 4g fiber, 536mg sodium