Tomato Soup With a Facelift

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!

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