Cookbook:Spicy Tomato Soup

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• 4 cups diced tomatoes (canned is fine)
• 4 cups heavy cream
• 1 tsp sugar
• ½ tsp ground white pepper
• ¼ tsp salt
• ¼ tsp granulated garlic
• ⅛ tsp cayenne

1. In a blender or food processor, working in batches if necessary, puree tomatoes, cream, sugar, pepper, salt, garlic and cayenne.
2. Transfer soup to a saucepan and bring to a boil over high heat.
3. Reduce heat and simmer, stirring occasionally, until soup thickens, 20–30 minutes.
4. Serve hot.

• Try garnishing soup with cooked shrimp or slices of andouille sausage.