This soup is the perfect soup to pair with a grilled cheese on a cold winters night.
1 can Campbell’s Tomato Soup (26 oz)
1 can Diced Tomatoes
1 1/2 cups Milk
8 oz Shredded Pepperjack Cheese
4 oz Cream Cheese – Cubed
1 teaspoon Sugar
1 teaspoon Paprika
1 teaspoon Basil
1/4 teaspoon Garlic Powder
2 dashes Tabasco Sauce
1. Spray slow cooker with a non-stick cooking spray.
2. Add all the ingredients to the slow cooker and stir.
3. Cook on High for 3 – 3 1/2 hours, or until cheese is melted, stir occasionally.
*Can garnish with scallions if so desired.