Michele Adams comes through with a perfect warm-up.
On a chilly fall day, you can’t go wrong with tomato soup paired with a warm grilled cheese sandwich (cut on the diagonal, of course).
Serves 2
In a small pot, add 1/2C water with 1 chicken bouillon cube, bring to a simmer and whisk. Whisk in 1/4t of each: onion powder, garlic powder, dried basil, and salt. Whisk in 2T sugar and balsamic vinegar. Whisk in 3 oz of tomato paste.
Bring to a simmer, turn heat to low and simmer 15 minutes.
If you prefer creamy, substitute 1/2&1/2 in place of chicken bouillon. Serve with croutons, shredded cheese, and any other yummy additives.
This also serves as a great base for chili (to make chili: add chili powder, mac noodles, cooked beef or grilled chicken cubes, *optional jalapeños, corn, etc., and simmer an additional 1/2 hour-adding water if too thick).