Recipe by Polniere
"Everyone loves this recipe. Best way to spice up a can of tomato soup! I like to serve this with garlic bread or grilled cheese. Yum! Add milk or water if soup is too thick."
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finely chopped onion
1 (10.75 ounce) can
condensed tomato soup
grated Parmesan cheese
fresh basil, chopped
salt and ground black pepper to taste
First, this recipe has a major omission...there's no liquid among the ingredients. You'd could almost eat this with a fork without the liquid. Add 1 can of water (or milk if you want it creamy), and you'll have a quick soup worthy of a five star rating. And a sprinkle of grated parmesan on the top would be a good addition when serving. I typically would have rated this lower than four stars because of the ingredient omission, but because this is the first review, I don't want to discourage anybody from trying this. The final result is something that tastes homemade, not something out of a can. It's good!
Like others I modified this a bit, but it was great! Changes I made were minor, left out the rosemary (not something our family enjoys), and I added a can of diced Italain style tomatoes that I blended with an immerison blender before adding. I also added one can of no fat 1/2 and 1/2. Everything else was the same and this is a great soup.
Delicious! I doubled the recipe and added one can of water and one can of half and half. I also added some gnocchi and a smattering of red pepper flakes. I also used olive oil instead of vegetable oil. This was really fast and really good. Thanks for the recipe!
I wanted to fix something other than just plain tomato soup from a can. So I gave this recipe a try and the family loved it! Note: Just be sure to add 1 can of water to the recipe.
this is a great soup. as with the 1st review add 1 can of water. I played with the recipe abit and added a can of chopped tomatoes. the results were souper! Every bit as tasty as the fancy tomato basil soup from a fine restaraunt.
Great recipe, but I usually just add basil pesto, instead of the basil and rosemary. I usually have ajar on hand so this makes it a "pantry" quick soup when I don't feel like driving to the store in the months the herb garden is not producing. I also add a few dashes of Tabasco, but both my husband and I add that to just about everything :)
A very easy recipe and soup for someone not experienced at "homemade" soups.
Have done this for MANY years. I do omit the rosemary. I use whole or 2% milk, and NO oil. I use either salt-free butter or Can't believe it's not butter. Only use about a tsp. Always approx tsp/tbls of sugar to cut acidity. Pairs great with grill cheese.
I was not a tomato soup fan, but this recipe has changed my mind. The extra flavor from the basil and Parmesan really helps. I had most of a can of tomato paste left from another recipe, and mixed that with 1 1/4 cups of milk rather than use canned tomato soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Parmesan Basil Tomato Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 197
** Calories from Fat: 96
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