We have had our share of rain lately. And I do mean rain – as in roads closed, flood gates opened – some for the first time in a decade. As a result, planning a hardy meal and getting the timing right is almost impossible. The beauty of canned soups are that you can stock up for these crazy-rainy days and everyone gets their soup-fix on, even when we are all craving something different. Oh so convenient! I know, home-made soup isn’t difficult. When made in a crock pot the soup just sits there waiting, becoming more intense and delicious as each hour of the clock ticks away. The down-side of home-made soup is that I haven’t learned how to make a single serving. It’s a giant pot that can feed us for days . . . and days. While canned soup offers variety in a single serving.
Hubby had a hankering for Baked Potato Soup. Kiddo was in the mood for Tomato Soup with a grilled cheese sandwich, while I had my heart set on a big bowl of Cream of Mushroom Soup. Canned soup to the rescue! With a few added ingredients; off the shelf soup can become your best friend.
To make Potato Soup even better, fry up some bacon to add to your soup. Don’t forget to garnish with a handful of green onions.
For that “from scratch” goodness for your tomato soup, fire-roasted tomatoes will do the trick. Just add to the pot while the sandwiches are grilling.
And for a nutty twist to a can of Cream of Mushroom soup, reduce the milk to 2/3 of a can, then garnish your soup with chopped walnuts.
Keep warm and enjoy!