tomato garlic soup

1/3 cup canola oil
1-2 heads garlic, minced
much paprika
12 46-ounce cans tomato juice

Welcome to the easiest soup in the world.

Sauté garlic in oil until browned, but not burned(ugh!). Sprinkle on enough paprika that the entire surface is red. Give a quick stir. Add tomato juice. Heat and serve with croutons and grated cheese

BEWARE

This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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