This simple soup-from-the garden requires that you had the forethought to put up some tomato sauce in August or September when the tomatoes were abundant… If you didn't, you can use any good can or jar of tomato sauce. (I'll offer my tomatoe sauce receipe this summer).
Pour a jar of homemade tomato sauce (mine is made with onions, garlic, sweet and hot peppers) into a saucepan. Add a can of evaporated milk (or 2% or skim milk). Warm on medium heat until heated through. Use a blending wand to puree. Top with whatever greens you have on hand or can scrounge from the herb garden. The greens pictured above are trimmings off our onion seed starts that are shooting up under their grow lights. They needed a trimming anyway and the fresh onion flavor offered a burst of spring to come on a winter night. Serve with warm bread or toast.