Not Your Regular Tomato Soup

Did I mention I’m a picky eater?

I’m not really a tomato soup fan, have not had it in YEARS…  Then I ran the Crawlin Cab Half Marathon, after my terrible finish, my wife and I went to the after race party.  And I was starving…I would have eaten a 400lb walrus!


Bakers Crust was a post race sponsor, and they were offering up their Tomato-Cheese soup  in a bread bowl.  At first I was a bit turned off, but I was so hungry I gave it a try.  Oh MAN!  Was that stuff was so gooooood!

A few weeks went by and I got the taste for some more tomato-cheese soup, but the nearest Bakers Crust restaurant is a good drive away from us.  Then it hit me….use the power of the internet.

Wham, zing….I found something close:  Click here for the full recipe.

Being the picky and lazy eater I tweaked it just a bit…but oh it is GOOD!


2 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons Unbleached All-Purpose Flour
2 Family size cans of Campbell’s Tomato Soup
2 cups chicken broth
1/2 cup Almond milk
1/2 teaspoon thyme
8 ounces Sharp Cheddar (about 2 cups, shredded and chopped fine)
Salt and ground black pepper to taste

Served with Wheat Crackers for dipping (optional)


1. In large pot, heat oil over medium heat.  Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer.

2. Remove from heat. Add tomato soup, chicken broth, almond milk and thyme; stir together well.

3. Return to heat and bring to light boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot.

4. Lower heat.  Add cheese a small amount at a time, stirring each time until cheese is melted.

5. Season with salt and pepper.

6. Place over medium-high heat and warm until correct temp to serve.  Serve topped with additional grated cheddar, plus crackers if desired. (I would love to have this in a bread bowl, maybe next time)

Tell me what you think…..enjoy!

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