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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is adapted from the cafeteria at work. It was written in food service quantities and I hope I've scaled it down properly, since I loosely measure the ingredients when I make it. The onion, bay leaf and clove make the kitchen smell especially good on a cold or rainy night. If you have ground bay leaf, use it, but simmering a whole leaf is fine too. This soup is great with grilled/toasted cheese sandwiches. Ingredients:
1 (10 3/4 ounce) can condensed tomato soup |
1 -2 teaspoon butter |
1/3 cup minced onion |
1/2 tablespoon firmly packed brown sugar (or 1/2t splenda) |
1 bay leaves or 1/8 teaspoon bay leaf powder |
1/8 teaspoon ground cloves |
1/4 teaspoon ground black pepper |
1/2 teaspoon dry basil |
8 ounces nonfat milk |
4 ounces half-and-half |
2 teaspoons freshly snipped chives |
Directions:
1. Melt butter in a medium saucepan, add onion, brown sugar and saute until translucent; add condensed tomato soup and spices (except chives); simmer for 20 minutes.
2. Add cream and milk and heat gently.
3. If bay leaf was used, remove; just before serving, add chives.
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