Who likes quick and easy dinners? Pretty much everyone. Even though I’m at home for the majority of the day, I sometimes forget to make dinner…or something will get in the way (a doctor’s appointment that runs over, a last minute errand, getting distracted by a really cool new DIY…you name it, it’s happened). Zach isn’t the type to throw a fit if he comes home and dinner isn’t ready (because if he was, I wouldn’t have married him), but I still like to have it ready. I’m hungry, he’s hungry, and we both get pretty grumpy when we’re hungry so it doesn’t give our evening a very good start if we’re Hunger Raging at each other the moment he walks through the door.
But forgetfulness can’t be helped sometimes.
So we have “emergency soups” in the cupboard for occasions such as those. But canned soup can be so disappointing, can’t it? Especially tomato, though I love tomato soup. Which is why I have a little recipe for doctoring it so it tastes kind of homemade…but isn’t. I’ve made homemade tomato soup and, really, with this recipe I can’t really tell the difference!
What you’ll need:
- 1 can condensed tomato soup
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1 tsp parsley flakes
- 1 tsp basil
Step 1: Mix soup with water. The back of the can says to fill the can up with water and use that much–I usually fill the can halfway because I feel like following the can’s directions waters it down too much. You can do it whichever way you want.
Step 02: Put all of your seasonings in the soup and let sit (not on heat) for 5-10 minutes to soak them.
Step 03: Cook the soup according to the can’s directions. Serve.
It’s not much, but doctoring already-made food just makes life so much 1) easier when it gets hectic, and 2) less disappointing. =P
I also made a grilled cheese sandwich out of the pumpkin yeast bread. That bread makes some of the best sandwiches. 😀