Prep 5 mins
Cook 5 mins
This soup is served as an appetizer at the Cottonpicker Restaurant in Burlington, WI. Yes, it calls for canned soup, but the blend of flavors is so tasty, I usually double this recipe. When I have fresh, very ripe garden tomatoes, I peel and seed them and then use them here instead of the canned - yum!
- 2 (10 3/4 ounce) cans campbell's tomato soup
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 cups milk
- 1 cup heavy cream
- 1 green onion, chopped
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cajun seasoning
- 1⁄2 teaspoon brown sugar
- Combine all ingredients in a saucepan and warm through.
Thanks, for posting this recipe. I have been looking for a tomato soup that tasted like one the one we had on vacation in Utah and this is it. It is so quick and easy to make. Thanks KeeWee Bullwinkle.