Now that the days are getting shorter and colder, I tend to eat more soups to warm me up. Campbell’s Soup has launched Andy Warhol inspired Limited Edition soup cans, which look so cook, I was sent a set of the limited edition cans of Tomato condensed soup to try and to come up with a recipe using them.
At first, I was tempted to turn the tomato soup into a chicken and tomato soup, but I ended up making a delicious Paella instead. I might still make the chicken and tomato soup if there are any cans left after the Paella.
Paella Recipe (Serves 4-6)
- 2 cans of Campbell’s Condensed Tomato Soup
- 1 large Onion, chopped
- 250g Paella Rice
- 1litre Chicken or Vegetable Stock
- 300g Loukanico (smoked Greek sausage)
- 500g King Prawns
- 2 Mixed Peppers (Green and Yellow)
- Salt and Pepper
Heat a little olive oil in a large deep pan and fry the onion until soft, then add the sliced loukanico and fry until browned.
Add the rice, tomato soup and stock, leave to cook on medium heat, stirring from time to time. The rice should be nearly cooked in around 15-20 minutes, pour the rest of the stock along with the prawns and peppers, place a lid on the pan and cook for 10 minutes.
Although we have never used tomato soup before when making a Paella, Campbell’s Condensed Tomato Soup added a lovely favour to the dish, complementing the other ingredients. The whole family enjoyed the dish and had seconds, we will be making it again soon!
This is my entry into the Campbell’s ‘15 Minutes of Fame’ Recipe competition. The products were provided free of charge for review purposes. However the opinions expressed in this review are honest and my own.