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.
Delish!!!!!
Give it a whirl ---
Gwynie Pie
LOVE it here!
ReplyDeleteThanks for stopping by, and I do love the fall wreath! I think I will have one on the door tomorrow. Your corn stick pan was a great bargain at $1.00. I am so ready for soup weather. We are having 15 bean soup tomorrow even though it is still pretty warm here. Love to hear from you again and thanks for sharing the fall decor. Songbirdtiff(see comment above yours) is having a fall decor party on the 23rd. Jackie
ReplyDeleteI COULD EAT PARMESEAN ON EVERYTHING .....
ReplyDeleteYUMMO ~~~~TOMATO SOUP