Hearty, Rich & Full of Satisfying Fall Soup Flavors

As soon as the weather brings the slightest hint of a chill with it, I am ready to ditch the light summer fare that was necessitated by the oppressive heat and suffocating humidity and dive into all of my favorite fall soups. This extraordinary soup that Kevin has introduced me to is now at the top of my favorites list.

First of all, let me ask you this: how many of you have childhood memories of eating tomato soup and grilled cheese sandwiches? We had them so often at my house, I was sure we had become some sort of weird franchise venture for the Mmm, Mmm Good folks!

But I understand why, now that I’m an adult. The soup was cheap, could be stretched to feed many mouths and white bread and processed American cheese slices were practically being given away. I think this was pretty typical food for a large family, at the time.

Funny thing is, my mother always made our condensed tomato soup with milk, instead of with water. Cream of tomato had such a nice ring to it! This soup is really a grown up and sophisticated version of cream of tomato soup and grilled cheese sandwiches.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip: Want to make this into more of an entrée? Add 2 cups of cooked, shredded chicken or 8 oz. of cooked Italian sausage.

Recipe and image courtesy of Kevin at Closet Cooking

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