Cardinal Soup is perfect when you want comfort without the fuss – great for a quick, delicious cup before dinner or a cozy stand‑alone lunch on a chilly day. Its rich, savory flavor pairs beautifully with warm garlic bread or fresh‑baked cornbread muffins, making every bite feel like a little taste of home. Whether you’re grabbing a light starter or settling in for a simple, satisfying meal, Cardinal Soup hits the spot
Serves 8 people
2 101/2-ounce cans of tomato soup- do not dilute with water.
2-101/2-ounce cans of Beef Bouillon- do not dilute with water.
1 cup of water
½ a cup of chopped onions- I use the frozen chopped onions in the freezer department with the other vegies! Such a time saver and no more tears!
Janes Krazy mixed up salt and Pepper-about a 1/2 a teaspoon or more to taste.
1 Tablespoon lemon juice
2 frozen pellets of Dorot Gardens Crushed Garlic and Ginger -Harris Teeter has them in the frozen section of the veggies. Another huge time saver.
½ cup cooking Sherry
½ teaspoon of nutmeg
Top with chopped chives.
Put a bit of olive oil in a pot and cook the onions and then the pellets of garlic and ginger. Put in the 4 cans of soup, 1 cup water and all the other ingredients except the sherry and chives. Cook the soup for at least 30 minutes or longer. I then either put it in a blender or use my hand blender to mix it all up. Put in the Sherry and top with chives.
It freezes well and delicious as an instant Gourmet treat!
Editor’s Note: “Cardinal” in food usually means rich, bright red—often from tomatoes or red peppers—and many people connect the name to the vivid red cardinal bird. In that sense, a “Cardinal Soup” name signals both its deep red color and a nod to the familiar red bird.
