Thursday, November 15, 2012

Dressed-up Tomato Soup

'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

Optional Toppings

sour cream
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.

1 comment:

  1. Hi there. Food on Friday: Tomatoes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email - I won't publish it - and the reminder will be by bcc so it will remain private


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