Homemade Cream-of-Tomato Soup 
-select ripe tomatoes (i just used 4 nice beefmasters)
-bring a pot of water to boil and blanch the tomatoes
-remove tomato skins, seeds, and core
-puree the tomatoes by whatever means (I used the Bullet!
)
-add half-n-half 1/3 to 1/2 the amount of tomato puree & blend well (substitute rice or soy milk if you must; if so, add some vegatable oil to make up for the loss of the milk-fat
)
-pour mixture into sauce pan and cook on medium 5 to 10 min.; stir frequently
-salt to taste
-serve & enjoy
