This creamy tomato soup is full of flavor and sure to impress. Add a sprinkle of cheese and enjoy!
Cooking: Three ways to cook:
Slow cooker: 2-4 hours on Low (make sure your slow cooker is between a quarter to three quarters filled, any less and the soup may burn.)
Stove Top: Thaw completely and pour into a pot on the stove over low heat until warm.
Boil in bag: Boil a pot of water. Place frozen bag in the pot and boil for 20 minutes. Make sure the bag is submerged in water and not touching the pot, any plastic touching the pot will burn. CAUTION: Bag will be hot and releases hot steam when opened.
Disclaimer all meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy, and shellfish.