Friday, September 11, 2009

Yummmmmm - It's soup time!

Look what I found at a garage sale for $1.
Around the same time, I found a wonderful sounding, easy recipe for Tomato-Basil Soup.

Last night, I made the soup for dinner, along with cute little cornbread sticks. We had mozarella cheese and fruit to round it out. Yummmm -- great soup! I will definitely make it again and again.

Recipe as I made it for the two of us. It made approximately 2 quarts and was enough to have last night, for lunches and I will freeze whatever is left. It would be great to thaw out for an easy meal to send for William's lunch later on. Or it would make a good base to begin any other soup -- just add veggies and chicken or ham and you'd have a hearty soup to go with good crusty bread on a cold winter night.

1 family size can cream of tomato soup
2 regular size cans Italian stewed tomatoes (the kind with the seasonings)
1 family size can milk - use empty can as measure

Warm on medium heat, stirring frequently. Milk will scorch in a hurry so be aware. Just keep on stirring til hot.

I garnished with lots of black cracked pepper and freshly grated parmesan.


Give it a whirl ---

Gwynie Pie
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