Monday, January 17, 2011

Tomato Basil Soup

1 medium onion, chopped
1 Tbs butter
2 (16 oz) cans diced tomatoes, undrained
2 (10 oz) cans tomato soup, undiluted
1 soup can of milk
1 tsp paprika
1 Tbs sugar
1 tsp basil
1/4 tsp garlic powder
1 (8 oz) cream cheese, cut into cubes and softened

Saute onion in butter, until tender.  In medium pan, stir in everything else except cream cheese.  Bring to a boil, then reduce heat, cover and simmer for 10 min.  In blender, add 1 cup of soup with cream cheese and blend till smooth.  Add back into pan and stir.  Serve.
*If you prefer a smooth soup, blend entire pan of soup with cream cheese.  Yummy either way!
Recipe can be halved easily.

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