This is not “open a can, add some milk and heat” tomato soup; but it is pretty close to that; and it does make for a lovely bowl of soup on a chilly winter’s day.
Based on Sandra Lee’s Semi Homemade recipe, which is lovely, I had to make a few adjustments due to some pantry shortages. Still and all, it worked out, and totally worked a treat with sourdough grilled cheese sammiches.
•1 can condensed tomato soup
•1 can condensed cheddar cheese soup
•1 can spicy vegetable juice
•2 (8 oz) cans tomato sauce
•1 tbsp dried basil
•1 tbsp Sherry Peppers Sauce*
•2 tsp sugar
•1 tsp black pepper
•1 tbsp sherry vinegar
•1 tbsp shredded Parmesan
*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.
Prep is dead simple; simply add all of the ingredients, except the sherry vinegar and Parmesan to a small pot and stir to blend while warming over medium heat.
Let it cook for about 30 minutes to allow the flavors to blend, then stir in the vinegar and the cheese and cook for another ten minutes or so.
I had about two cups leftover, which turned out to be the perfect base for a wicked tasty Shrimp Fricassee!