Gotta love this creamy tomato soup!
From
| March 17, 2010
In Kitchen Basics
Featured Recipe: Quick and Creamy Tomato-Basil Soup
We love this soup. It’s easy. It’s flexible. It tastes like something from a fancy bistro yet flies together in 10 minutes flat. Here’s how.
Start with a couple of cans of tomato soup – the MMM-MMM good kind. Instead of making the soup with water, stir in a couple of cans of milk and enough cheddar and mozzarella cheese to make it taste a bit sinful. (We’ve specified 2-percent milk, but any fat level, including skim, will work.)
Now for the secret ingredient.
Chop up a handful of fresh basil leaves and throw them in. Fresh basil is what gives that plain old can of soup its claim to gourmet fame. Fresh basil is now available all year in most supermarkets, and the three-quarter-ounce packages sold in our store yields a half cup of leaves. (A bit more or a bit less won’t matter, and if you absolutely can’t find fresh, substitute roughly 2 teaspoons dried.)
Who needs dessert? We’ll just take second helpings of this amazing soup. What's your favorite way to make tomato soup?
Comments
From online payday loans - March 18, 2010
This was so great, that I took about a half an hour to research in again in Google. It was easy, tasty, and even my kids liked it. It was awesome. No leftovers.
From Beverly Mills - March 18, 2010
So glad this worked out for you!
From bc bud - March 22, 2010
I just recently made my own tomato soup and love it.The description says it tastes like it has a bit of red pepper but there are no spices in the recipe.
From Beverly Mills - March 22, 2010
Hi BC Bud, So are you going to give us the recipe for your tomato soup? Sounds like a winner....
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Quick and Creamy Tomato-Basil Soup
March 10, 2010
We love this soup. It’s easy. It’s flexible. It tastes like something from a fancy bistro yet flies together in 10 minutes flat.
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From Dinners & Dreams - March 17, 2010
It looks delicious. I love a good tomato soup.