Recipe by KeyWee
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!
Top Review by bullwinkle
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.
- 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