Mariner's Cookbook

Chunky Tomato Soup

Apr 18, 2008

Ingredients:

1. I use Campbell's™ tomato soup, but probably any ordinary tomato soup will do. **Do notuse cream of tomato!** You don't need the starch, and it'll taste funny.
   
   
2. I use a lot of Tone's Italian Seasoning, available at my nearby warehouse store in large containers.
   
   

1	ea	Tomato Soup, condensed, 10 oz can1
1	ea	Diced Tomatoes, 15 oz can
1	Tbs	Chives, dried, minced
1	tsp	Italian herb seasoning mix2
½	tsp	Salt, common
10	oz	Water

Directions:

1. Put the pan on a burner set to medium-high, and add the diced tomatoes to the pan. Tomato soup is well known for its ability to stick to and burn on the bottom of a pan. Adding the diced tomatoes first helps prevent this.

2. Add the condensed soup and dilute per the directions on the can. Add the chives, basil and Italian seasoning. Stir vigorously, with a fork or whisk, to eliminate any lumps of the condensed soup. Add salt to taste.

3. Bring the mixture to a moderate rolling boil and hold it there for about 2 to 3 minutes. Reduce heat and hold at a simmer for another 5 to 10 minutes.

4. Serve hot in soup bowls, with garlic bread, corn bread, or crackers.