It’s a summer-like autumn weekend here on the edge o’ the prairie, and I have some steaks marinating and some corn ready to wrap before tossing on the grill with the steaks; but we’ll be talking today about a different take on your basic tomato soup (which, I must say, goes really well with grilled cheese sammiches made with sweet honey French bread).
This recipe, unlike the tomato basil soup from this past summer, is all about the easy, relying as it does on canned soups and bottled juice; and comes to us courtesy of Sandra Lee and the Johnsonville brats people, who very kindly mailed me her cookbook after I bought some of their product for a barbecue. The book arrived too late for me to use as a planned Christmas gift, so I was ‘forced’ to keep it myself (I know; it was a hard, hard decision).
INGREDIENTS
•1 can condensed tomato soup
•1 can condensed cheddar cheese soup
•3 cups spicy vegetable juice (V8)
•2 tsp hot pepper sauce
•1 tsp dried basil
•1 tsp Sherry Peppers Sauce (optional)
Combine all ingredients in a medium saucepan and cook over medium heat until hot. OR – if you’re like me and your friends Golnaz and Mehran gave you a tomato shaped slow cooker, you toss it all in that, give it a stir, plug it in and head out to pick up Rich at the train. It’s all good.