Tomato Soup

3 quarts cherry tomatoes( about 135 tomatoes)peeled
1 med. onion chopped
2 lg. garlic cloves chopped
8 red jalapeno (no seeds) chopped
2 green jalapeno (no seeds) chopped
(10.75 oz.) can tomato soup
4 med. slices bacon cut bite size & cooked (reserve grease)
1 oz shredded white cheddar cheese (2%)
3 cups Skim milk
1/2 teasp. baking soda
1/2 teasp. black pepper
2 teasp. salt

If using fresh tomatoes freeze them in plastic bag a day before, then thaw and skins will slip off just using your fingers, pinch out stem end or simply slice off while tomatoes are still firm from freezing.

Place peeled tomatoes in large pot(may use can tomatoes) and bring to slow boil. In a skillet cooked bite sz. bacon and place on paper towel. In rendered grease saute onion, garlic and jalapeno.
Add salt and black pepper to simmering tomatoes and mash tomatoes up with potato masher.
Add cooked bacon and sauted vegetables to tomatoes.
Add baking soda and stir continually until all foam disappears.
Stir in milk and cheese until smooth and heated, do not reboil.



Serving Size: 12 8oz. servings

Number of Servings: 12

Recipe submitted by SparkPeople user DJCANGEL.