For the longest time I thought I hated tomatoes, period. Until the day Jason asked me if I hated all tomatoes why did I LOVE red sauce on my pasta and happily gobble up ketchup?
*insert moment of clarity here*
So for many years I avoided tomato soup, sun dried tomatoes, baked tomatoes....when in reality it's raw tomatoes that make me gag. So I have been playing catch up with tomato soup because it's one of my new favorite soups ever. I eat it whenever possible and hopefully going to attempt to make it from scratch at one point this fall/winter.
For dinner last night I tried Campbell's recipes for Tomato-Basil Chicken & Tomato-Basil Zucchini.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook or 10 minutes until it's well browned on both sides.
- Stir the soup, milk, cheese, basil and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta.
- Heat the soup, lemon juice, basil, garlic powder, zucchini, pepper and onion in a 12-inch skillet over medium-high heat to a boil.
- Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the cheese.