Parfait! Tomato, Basil, and Cheese Soup

This is one of those recipes you want to keep in the back of your mind for when you have folk you want to impress, but not a lot of time.

Or, when you just want a fine bowl of tomato soup, without a lot of fuss and bother.

Thanks to Sandra Lee and her inspired take on turning every day canned goods into something special. BTW, go ahead and add fresh basil to the soup at the end. It is wicked worth it!

INGREDIENTS
•1 can condensed tomato soup
•1 can condensed cheddar cheese soup
•3 cups spicy vegetable juice (V8)
•2 tsp hot sauce
•1 tsp dried basil
•1 tbsp Sherry Peppers Sauce*

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: spicy or not, I use the reduced sodium V8 juice.

Prep is dead simple; combine all of the ingredients together in a pot or a slow cooker and cook over low heat until warmed though.

Just before serving, it wouldn’t be a bad thing to stir in a bit of decent sherry, and mebbe a bit of freshly chopped basil, too.

Best thing ever with grilled cheese sammiches!

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