Originally Posted by Mad Cook
I don't often use Campbell's condensed soups just as soup but when I do I always dilute it with milk. When you've poured the hot soup into the bowl you could float a spoonful of thick cream on top and scatter some chopped fresh basil. When I was young and impressionable I had this in a cafť with "posh" (ie "Granary") bread rolls and I thought it was s-o-o sophisticated
I always have a large supply of tinned tomatoes in the cupboard and get twitchy if the supply dwindles to 3 tins! Time to go shopping!
If you have freezer space you could make a batch of tomato soup or tomato based pasta sauce. Tinned tomatoes can go well in casseroles/stews especially things like Hungarian Goulasch.
I once had to cater for a dinner party for 6 friends of the *Man-of-the-Moment at 2 hours notice. For the first course I whizzed tinned tomatoes in the blender, added orange juice from a carton to taste, herbs and seasoning and a pinch or two of sugar (not enough to taste but just enough to take the sharp edge off the toms), chilled it and served it in my best cut glass bowls with a swirl of cream and chopped fresh basil. It went down a storm and I kept my mouth shut about it only taking five minutes and a couple of convenience foods!
(*Needless to say, the Man-of-the-Moment rapidly became "The Forgotten Man" as a result of tricks like that!!)