'Dressed-up Tomato Soup'
Source: Adapted from My Recipes
1 can Italian-seasoned diced tomatoes (28 oz)
1 can tomato soup, undiluted (26 oz)
1 container chicken broth (32 oz)
1/2 teaspoon freshly ground pepper
chopped fresh parsley
freshly grated Parmesan cheese
grated lemon rind
1. Pulse the Italian diced tomatoes in a food processor 3 to 4 times or until finely diced.
2. Stir together pulsed tomatoes, can of tomato soup (undiluted), chicken broth and pepper in a Dutch oven. Cook over medium heat, stirring occasionally, 10 minutes or until thoroughly heated.
3. To serve, top with a dollop of sour cream and sprinkled with chopped fresh parsley, or an of the other topping ideas.