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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A co-worker shared this recipe, and my husband and I both love it! We serve it with a fresh salad and bread. I hope it warms your tummy as it does ours! âPeggy Lund, Fort Collins, Colorado Ingredients:
1 can (26 ounces) condensed tomato soup, undiluted |
3 cups 2% milk |
1 can (12 ounces) evaporated milk |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
shredded parmesan cheese, optional |
Directions:
1. In a Dutch oven, combine the first seven ingredients. Cook and stir over medium heat until heated through. Garnish servings with cheese if desired. Yield: 6 servings (2 quarts).
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