This was last night’s dinner – tomato soup and grilled cheese sandwiches on sourdough, yum! This soup couldn’t be any easier and it tastes so much better than any tomato soup from a can. The recipe is from the cookbook, “Betty Crocker Soups and Stews”.
1 cup water
2 (14.5 oz each) cans diced tomatoes with Italian herbs, undrained
1 (11.5 oz) can tomato juice
(I also added 1 teaspoon Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper)
Heat all ingredients to boiling. DONE!
(I doubled the recipe which I highly recommend because it only makes about 4 servings and we always want leftovers.)
