I am going to let you in on a little secret. I hate tomato soup. I have always disliked it. There is something, I don’t know, maybe a little too sweet about it for me. A couple of nights ago I decided to try the classic grilled cheese and tomato soup dinner, but I wanted to try making the soup my own way. Guess what? It was a HUGE success! Before I knew it, the pan was empty. So here it is with my spin on it. I hope you enjoy it as much as we did.
Tomato Soup with a Facelift
(1) can Campbell’s Condensed Tomato Soup
(1/2) can Water (Optional)
(1/2) can Milk (Optional)
(1) tsp Parsley
(1) tsp Basil
dash of Season All Seasoned Salt
dash Garlic Salt
dash Garlic Pepper
dash Lemon Pepper
salt & pepper to taste
Some people prefer to add 1 can of water to their condensed tomato soup and some people prefer 1 can of milk. I decided to go middle of the road, and I thought it had a nice balanced texture. The choice of milk, water, or both is yours; I recommend trying it with at least a little milk (unless you have a food allergy) because it adds a bit of creaminess to your soup. Combine all ingredients in the pan and cook over medium heat, stirring occasionally.
It is quick, it is easy, and it goes great with a crispy grilled cheese sandwich. Enjoy!