Beer 'n' Cheese Soup with Croutons

It got cold here in Michigan. Fall is coming. The days are beautiful and sunny; the nights are chilly, dipping down 'round 40 degrees. Anyone who knows me knows that I'm cold all the time anyway. Others vie to be the first to turn on the air conditioner in the spring; I'm the girl who beats 'em all to turning on the heat at the end of summer.

So one day, I was in the mood for soup - something warm and comforting. I'd gotten home late after work and an evening of running errands, so I relied upon convenience items to expedite my dinner. And in just about 5 minutes I found myself with a hot bowl of thick, rich, luscious cheese soup - a perfect way to end a long day, and to combat the chill in the air.

Beer 'n' Cheese Soup with Croutons

• 1 10-3/4 ounce can Campbell's Cheddar Cheese soup
• beer
• 2 ounces medium sharp Cheddar cheese, grated
• 1/4 cup shredded Parmesan cheese
• pinch of freshly ground black pepper
• garlic croutons

Place soup into a small saucepan. Pour beer into the empty soup can - fill it halfway, then pour the measured beer into the saucepan. Heat soup and beer over medium heat, whisking until smooth.

Add the cheeses and pepper; whisk until smooth, and cook just until soup bubbles. Pour into two soup bowls and top with croutons.

Serves 2.