Yields 4 to 6 servings
2 cans (14 1/2 ounces each) crushed tomatoes in purée
1 1/2 cups half-and-half
1/2 cup cold water
3 tablespoons honey
3/4 to 1 teaspoon hot sauce
1 teaspoon salt
Pour tomatoes in large saucepan. Add half-and-half and water. Bring to boil, stirring constantly.
Add honey and lower heat to medium. Cook for 3 minutes, stirring constantly.
Add hot sauce and salt. Cook 2 minutes longer.
Serve hot creamy tomato soup on a chilly, relaxing evening.
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