I love dipping a slightly browned, perfectly melted grilled cheese into tomato soup. But canned tomato soup always tastes so.... well, tinny. So how do you fix this when you don't want to make soup from scratch? Easy.
Add one can condensed tomato soup.
Fill the can with milk, and add to the soup.
Add 4-5 basil leaves to taste.
Bring to a boil.
Reduce to a simmer.
Voila! Serves 2. Hearty and delicious and full of potassium.
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