"This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes." — Rachel
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1 (28 ounce) can
diced tomatoes in juice
1 (10 ounce) can
condensed tomato soup
ground white pepper
I used a can of San Marzano crushed tomatoes (didn't want chunky soup) and fresh parsley, otherwise followed the recipe. As a kid, tomato soup always was my favorite, and it's still right up there in the top 3 as an adult. Considering there are no fresh tomatoes in it, this actually is a pretty nice soup, tasting a lot like tomato bisque, and not so much like something out of a can. Do let it cook for a little while (maybe 10-15 minutes), as the flavor does improve with a little simmering. Thanks, Rachel, I like it and will make again.
LOVE THIS! So easy and fast. I did change a few things... I seasoned the tomatoes with salt and black pepper then ran them through the food processor, added basil and traded the milk for heavy cream. We made provolone and mozz grilled cheese sandwiches for dipping! We need to double the recipe next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Cream of Tomato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 36
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