Creamy Tomato Soup With Herbs |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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An easy, delicious tomato soup without the fancy price of the gourmet soup to be found on the grocery shelf. From the Desperation Dinners ladies: Beverly Mills & Alicia Ross... one of my favorite columns in the (Raleigh NC) News & Observer. Ingredients:
1 teaspoon olive oil |
1 small onion (for about 1/2 c chopped) |
1 teaspoon garlic (bottled minced) |
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic (see note) |
1 (15 ounce) can tomato sauce |
1 cup milk or 1 cup half-and-half |
1/2 cup parmesan cheese (grated or shredded) |
croutons, plain (optional) or garlic (optional) |
Directions:
1. Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
2. Peel and chop onion and add to pot, stir and cook for 2 minutes.
3. Add garlic, stir and cook 30 seconds.
4. Add tomatoes with juice and tomato sauce.
5. Raise the heat to high and bring soup to a boil.
6. Reduce heat to low.
7. Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
8. Stir and heat for 2 minutes.
9. Remove from heat and serve at once, garnished w/ croutons if desired.
10. NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.
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