Ingredients:
1 (14 1/2 ounce) cans condensed tomato soup
7 ounces water ( half can)
7 ounces milk or 7 ounces 2% low-fat milk or 7 ounces reduced-fat milk or 7 ounces lowfat 1% low-fat milk or 7 ounces skim milk ( Just not buttermilk, evaporated or powdered milk.)
2 -4 ounces cheddar cheese, grated ( or cheese of your choice)
1 teaspoon texas pete hot pepper sauce, to taste
1/8 teaspoon crushed red pepper flakes, to taste
1/4 teaspoon black pepper, to taste
1/4 teaspoon salt, to taste
saltine crackers or butter flavored crackers
Directions:
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).
Servings: 2-3
Time preparation: 5 min.
Time total: 20 min.