Campbell's cream of tomato soup
"Julie Bove" > wrote in message
...
>
> "Kent" > wrote in message
> ...
>> Doctoring up Campbell's condensed cream of tomato soup? Can you raise it
>> up a notch?
>> Do any have a great way to zip it up a bit. I just bought my first cans
>> in 20 years because it was on sale for 50 cents/can at our local
>> Prophylactic Emporium. I remember it being quite boring as a child. It
>> was so cheap today I had to get some to try it, if for no other reason to
>> relive the past.
>> Do you add milk or water or a combination?
>> Do you add anything else? Tomato paste, tomato sauce, catsup?
>> Do you spice it? Fresh or dried herbs, parsley?
>> Have you ever made seafood chowder with it? Or any other chowder like
>> dish?
>> Thanks for any and all thoughts.
>
> I didn't know they made cream of tomato. I can remember buying their
> tomato soup many years ago and arguing with my roommate as to how to make
> it. He insisted on putting milk in it and I wanted just water. Can't
> remember who won that one.
>
> I haven't bought that stuff in years. I do occasionally buy a boxed
> tomato soup. It's either Imagine or Pacific. Can't remember which brand.
> It's not condensed. Just heat and eat.
>
> I had a cookbook some years back that was my mom's. I think it was
> cooking for two or some such thing. It combined two different kinds of
> condensed canned soups for new flavor combinations. I thought it was a
> hoot. That's cooking?
>
> If I had it, I would probably just make it as is with a grilled cheese on
> the side.
>I think my mother always added milk and it became cream of tomato soup,
>sort of.
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