Tomato soup tip: Monterey jack chunks

I made some tomato soup, today, from homegrown tomatoes. Here's what I did:

* Picked, washed, and blended up a bunch of red tomatoes.
* Put in a glass pot
* Put the heat on 4 (just below medium) on a large burner
* Added pickled basil liquid
* Added onion powder
* Added Gel brand fajita seasoning
* Added a long sprig of tarragon
* Tasted to see if it needed salt (it was sweet and really acidic; salt seemed unnecessary)
* Added butter and milk
* Cooked longer
* Turned the heat off
* Added chunks of Monterey jack cheese to soften inside
* Tasted it (it was too acidic, but the cheese helped some)
* Added baking soda to reduce acidity (it foamed and worked)

Okay, so the really great thing about this soup was the chunks of cheese. They tasted so good. Don't melt it thoroughly and mix it around so the chunks disappear. I highly recommend doing this with Monterey jack. It melts to a soft texture fast, and it tastes good in this soup.

[HASH]montereyjack [HASH]bakingsoda [HASH]tomatosoup [HASH]soup [HASH]cheese [HASH]acidity [HASH]recipe