Tomato soup is one of my favorite foods to make on a rainy day. It is also extremely easy to make. Serves 2.

INGREDIENTS:

4 Roma tomatoes, cut into quarters
Drizzle of olive oil
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
1 clove of garlic, roughly chopped
1 Tbsp tomato paste
Pinch of crushed red chili pepper flakes
2-3 drops of Worcestershire sauce
2-3 drops of agave

PROCESS:

In a shallow baking dish, place the quartered tomatoes with the skin facing up. Drizzle olive oil over them and season with JF Spicy Salt and fresh cracked black pepper. Broil the tomatoes for 15-20 minutes, until the skin is slightly charred.
Transfer the entire contents of the shallow baking dish into a saucepan. Add the garlic clove and tomato paste to the saucepan. Add just enough water to cover the tomatoes and let simmer on the stovetop for 15 minutes. Let this cool and then carefully use an immersion blender to smooth the soup. Leave it as chunky as you like. I like to make sure the tomato skins are completely blended. Add a pinch of crushed red chili pepper flakes, a few drops of Worcestershire sauce, and a few drops of agave. Taste it and season with more JF Spicy Salt if needed. I like to serve my soup with grilled cheese and a dollop of Greek yogurt in the soup.