Recipe by WI Cheesehead
This isn't a Sandra Lee recipe, but it's along the same lines. I was looking to increase my (bought) soup and add some protein. It turned out good, the kids liked it and it was so easy - I just threw it all in and simmered it. If you want more flavor, follow the 2nd set of directions. Use Pacific Foods Low Sodium Tomato Soup to reduce the sodium content. I haven't measured the servings yet, but it's at least 6 cups, more with the tomatoes.
- 1 (32 ounce) containerready made tomato soup (NOT condensed)
- 0.5 (12 ounce) container silken tofu, crumbled or 8 -10 ounces chickpeas, drained
- 1 leeks or 1 onion, chopped
- 2 tomatoes, sliced into wedges
- 1 tablespoon sugar (optional)
- 2 -3 tablespoons fresh parsley, chopped (or cut with scissors)
- 1 -2 tablespoon fresh sage
- 1 teaspoon garlic powder
- pepper, to taste
- 1 cup low fat half-and-half or 1 cup fat-free half-and-half
- parmesan cheese, for garnish
Directions See How It's Made
- Stupidly Simple: Throw everything together (except half and half) in a pot and simmer for 5-10 minutes.
- Puree in a food blender, stir in half and half and serve, sprinkling individual servings with Parmesan cheese.
- More Involved: In a soup pot, saute the leek, tofu and tomatoes in a little bit of oil or butter until the leek is soft. Add remaining ingredients and continue as above.