Sunday nights after church (and often committee meetings) growing up when we lived in Dallas=canned soup (quick and easy, since we had school the next day and needed to get to bed), usually Campbell's Tomato Soup made with milk so that it was cream of tomato soup, served with cheese toast. Aaah, comfort food.
Living overseas, I missed cream of tomato soup. I attempted an approximation with fresh tomatoes. Just didn't cut it. Not to mention how much of a pain it is to do the whole dip 'em in boiling water, then ice water thing to get the skins off.
When we moved to our current location, I was thrilled to find Campbell's in some of the import groceries in the capital. They weren't cheap, so they were an occasional treat.
Then, someone posted the following recipe on the SL boards*, and dinner was saved! Okay, so maybe that's an exaggeration, but we sure have enjoyed it.
And the other night, I even added some leftover rice I'd made with up with a bag of frozen vegetables (originally served with fish; we ate all the fish). Even yummier and added bulk to the meal (although not all of the kids appreciated the adaptation; we'll probably alternate with and without rice; at least I got the little leftover serving).
And, of course, we had cheese toast with our soup. So it was mozzarella cheese on sub bread, rather than cheddar on whole wheat loaf bread, but still...
• 4T butter
• 4T flour
• 2 c. milk
• 1 qt. tomato juice
• salt and pepper to taste
• 1 tsp. Italian seasonings
1. Melt butter in a medium saucepan.
2. Whisk in flour, salt and pepper.
3. Cook and stir for a min. or two.
4. Whisk in milk.
5. Cook and stir until thick and bubbly.
6. Whisk in tomato juice and Italian seasonings.
*And I've searched and searched and even posted the recipe for someone to claim, but no one has, so I can't even credit them.
DAIRY-FREE VEGETABLE QUICHE
1 day ago