Ready for a grilled cheese sandwich and yummy bowl of tomato soup? That's what the kid in me wants, especially on a rainy day! This recipe comes from the pantry and is simple fare at it's best. Enjoy!
2
28-ounce cans crushed tomatoes
2
14 ½-ounce cans diced fire roasted tomatoes, undrained
1
cup V8 Juice
1
15-ounce can chicken broth
1
teaspoon sugar (or ½ teaspoon Splenda)
1
Tablespoon Italian seasoning
½
teaspoon ground black pepper
1
cup evaporated milk
Drizzle
of olive oil
Mix
all together and cook on low in slow cooker for 3-4 hours or simmer in sauce
pan on stove top for 30 minutes.
Top with croutons, a dollop of sour cream, or shredded Parmesan cheese!
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