Ingredients
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1 (14 1/2 ounce) can condensed tomato soup
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7 ounces water (half can)
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7 ounces lowfat 1% low-fat milk or 7 ounces skim milk (Just not buttermilk, evaporated or powdered milk.)
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2 -4 ounces cheddar cheese, grated (or cheese of your choice)
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1 teaspoon texas pete hot pepper sauce, to taste
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1/8 teaspoon crushed red pepper flakes, to taste
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1/4 teaspoon black pepper, to taste
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1/4 teaspoon salt, to taste
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Instructions
- In saucepan, combine tomato soup, water and milk.
- Stir until reasonably blended.
- Add grated cheese, hot pepper sauce, crushed red pepper and black pepper.
- Heat over medium heat, stirring often.
- Continue heating until cheese has melted into soup.
- Add salt, stir well.
- Pour into bowls or cups, and serve with crackers (I crush mine into the soup).