It’s Easter Sunday. We are done with the lunch and egg hunt that we attend every year at the Thomas Hub (which is what I think I will call our Aunt Judy’s house from now on). Naturally stuffed on ham and other goodies, and completely exhausted from the day’s activities, we got home and wondered what we would do about dinner. We wanted something simple and not too filling, mostly something to keep us from going to bed hungry. So Aaron and I decided that grilled cheese sandwiches were the easiest answer.
We almost always have tomato soup with grilled cheese sandwiches. I didn’t understand this when I met my husband, but I certainly do now. In fact, that’s just about the only time I eat tomato soup. Sadly, we didn’t have any in the house (we usually get Campbell’s Select Harvest) but we did have a can of tomato paste. So I decided it was time to experiment.
I used one can (six ounces) of tomato paste. I added two tablespoons of butter, a teaspoon or two of both garlic and onion powder, and some basil paste I had in the fridge that I need to use up. Now, if you were being a good little cook and not lazy like I am, you would saute one or two cloves of garlic with somewhere between a quarter and a half of a small onion. When the onions were soft you would then add the tomato paste. You would also use fresh basil chopped finely, and not paste out of a tube like I used. But like I said, I’m a lazy cook. I then added a few shakes of the Italian seasoning, and salt and pepper to taste. When everything was mixed well I added three cups of milk and kept it on medium high until it just started to boil. At that point I turned the heat down just a touch and let it simmer for a bit, maybe another ten minutes. Be sure to check and taste it from time to time to make sure you don’t need to add any salt, pepper, or other seasonings.
The kids dipped their sandwiches in it without too much argument. I enjoyed it. Aaron declared that we were never going to buy soup in a can again. I guess that means he liked it.