Impulsive Tomato Soup

During my last shopping trip, I accidentally purchased 2 bottles of 'Low Sodium' V8 Vegetable Juice. I honestly have tried to cut back on my sodium intake, but my stubborn tongue enjoys the flavor of salt. I thought I could simply sprinkle in a healthy dose of salt and it would restore my favorite morning drink. Oh, but to no avail. One sip and I knew that I would not be drinking my morning V8!
Earlier this week, I made a batch of salsa and then a batch of tomato sauce. Once all my organic tomatoes were all used up, I got in the mood for a pot of homemade tomato soup. I kicked myself for not saving back a few tomatoes. While looking for something else to warm my tummy, I saw a lonely bottle of 'Low Sodium' V8 sitting in the back of my pantry. So my creative juices began to stir.

                                              Impulsive Tomato Soup

1 46 fl oz Bottle of V8 Low Sodium 100% Vegetable Juice
1/2 cup milk
1 can Campbell's Cream of Celery Soup
Salt
Italian herbs
Pepper
Garlic Powder
Tabasco Sauce (just a few drops)

GARNISH: Cheddar Cheese and Croutons

In a pot add milk and celery soup and stir till smooth. Add Vegetable juice and spices. When it comes to spices, I add to taste. that means, I add a little, taste a little, add a little more, until its perfect. Since every ones tastes are a little different, I did not list measurements. Heat on medium heat until simmering. Add Tabasco sauce. Lower heat to low and simmer for 10 minutes. Garnish and serve.

Substitutions: I think any condensed cream soup will work. If I had had Campbell's Nacho cheese soup, I would have use that and instead of Italian herbs, used chili powder. Maybe next time!