Prep 10 mins
Cook 40 mins
This recipe came from my friend, Michelle, who I used to work with...This was her Mom's recipe -- who was the chef in a small bistro here in Southern Indiana...Michelle's Mom passed away a couple of years ago and I'm so proud to have this recipe to pass on...
- 2 (10 3/4 ounce) cans tomato soup (Campbell's)
- 2 (10 3/4 ounce) cans whole milk (use soup cans)
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup heavy cream
- 1 teaspoon fresh basil (chopped finely)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go -- (NOTE: I believe Michelle told me to use a hand mixer to smooth out any lumps BEFORE you add the basil, salt & pepper.).
- Bring to a simmer (just bubbly around the edges) - DO NOT BOIL.
- Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread. YUM!
Yummy stuff!! I tweaked it a tad by using fresh tomatoes, skim milk, and Low-fat Heavy Cream Substitute (Low-fat Heavy Cream Substitute). We thoroughly enjoyed this wonderful take on tomato soup! Thank you for the recipe!
Very good! Better then just the can of soup and so easy to do! I did add a little something more to it tho. I added a mid size clove of garlic and about a TB spoon of basil not a ts. And it was very good!
Really good! I also added a bit of sugar and half a sweet onion to sweeten it up a little as you can tell I like it sweet!