I found some vegan cheese in the hopes of having a good old grilled cheese and tomato soup lunch. My bread is vegan  and I reckoned that tomato soup would be as well. HA ha HA ha HAaa… Most tomato soups have some form of milk in them. Sitting right next to my tomato soup is cans of stewed and diced tomatoes (T is for tomato, after all…). So I declared “Oh, yeah?!” at the pre-packaged soups, grabbed a large can of tomatoes and headed for my modern fire pit.
The list of ingredients for this was rather random. As I recall, it went something like this:
Can ‘o tomatoes; that’s a good start. Milk kinda creams this so how about some Silk soy milk. But then we need some flavor. What do I like with tomatoes? Basil and oregano should work. Perhaps a little salt and pepper as well. Oh, and garlic is nice too, so garlic powder, come on down!
What I should have done was check tomato ingredients for salt. Many canned tomatoes have salt added. Thankfully, I did not add too much. Having selected my components, now came the mighty incantation.
Empty can of tomatoes, juice and all into a 3+ quart pot. The pot should have enough room for the contents and enough depth to withstand splattering. Add 1/4c soy milk (SWAG). Break out the magic wand  and transform the chunky puddle into a creamy puree (could also do with a blender). Set pot on burner at medium heat and add remaining spices “to taste”. If I was to guess at the amounts, I probably added 1/2t basil, 1/2t oregano, 1/8t salt, 1/4t pepper, 1/2t garlic powder.
Stir occasionally until steamy hot. Serve and enjoy.
It was good enough to try again; definitely good enough and fast enough to make to consider skipping canned tomato soup altogether. I need to work on the slight sharpness of the tomatoes without adding sugar. I know that works, but I dislike the idea.
Some slight changes I would try would be (a) use minced garlic and puree it with the tomatoes and soy milk, (b) add 1T of of olive oil, (c) experiment with other spices such as celery seed, cumin, and onion powder. Perhaps if I were very clever I might sauté some onions and then puree those with the liquids.