Easy and Succulent Thanksgiving: Recipe 2 of 7 – The Soup
By Audrey van Petegem, Senior Editor
As mentioned in the first of seven articles on our tried-and-true Thanksgiving recipes, this article features the easiest soup recipe that you will ever make. You will be feeling guilty by how a-three-year-old-could-do-this easy it is to prepare. But if you don’t tell, everyone will think you’re a genius. This Tomato Consommé is the perfect fall soup with its tangy flavors, yet it is light enough to complement your Thanksgiving feast without stuffing your guests before the main event.
As far back as I can remember, my mother has made this soup as the perfect starter to our Canadian Thanksgiving dinner. I have no idea where she found this recipe but I consider it one of my favorites. Each time she served this soup, my mother was inevitably asked for the recipe. She would always laugh at the guest’s expression when she shared its three only ingredients. I would like to come up with a succulent name for it, such as Harvest Tomato Soup or Autumn Consommé, but my mother always called it Tomato Consommé with Lemon. So, here it is:
TOMATO CONSOMMÉ with LEMON (for 4)
1 can Campbell’s Tomato Soup
1 can Campbell’s Consommé
4 slices of lemon
Heat both cans together. Do NOT add water. Place a lemon slice in each bowl and pour soup into bowl. Garnish with a pretty sprig of fresh herb.
Did I mention that this was a no-brainer? Plus, I always keep a few cans in stock for those last minute dinner invitations. Now, I wonder how many times you will be asked for the recipe.
Next week: an elegant Crab and Grapefruit Salad that takes minutes to prepare. You just wait…