With my last batch of Potato Scones, I froze some of the unbaked scones by wrapping them in Saran Wrap and then sticking them in a Ziploc bag. I forgot to defrost them before starting this soup, so I just popped them straight onto a baking sheet and baked them for 30 minutes at 375. They didn't rise very well, but they were still damned addictive.
16 oz. (1/2 box) Imagine creamy tomato soup
1 can chickpeas, drained
1 can diced tomatoes, undrained
1 heaping teaspoon mild curry paste OR curry powder
1 Tbsp garlic powder
1 Tbsp nutritional yeast (optional)
1 dash each liquid smoke and chipotle Tobasco (optional)
Combine all ingredients in a soup pot and simmer on low for 15 minutes, or until heated through.
