Use canned roasted tomatoes for a soup that is mmm-mmm good.

This is a big day for soupalooza. The Daily Herald is running our column once a month on soup. We decided to start with a favorite …. cream of tomato soup. We showcase a great recipe from our guru Mark Bittman of the New York Times (you can never go wrong with Mark).

Soupalooza tinkered with Mark’s recipe a tad by using canned roasted tomatoes and it is awesome …. even better than the kind in the red and white can. Really!  Hard to imagine, but it is almost as easy and twice as yummy. Check out the column in the Daily Herald. We are so excited!