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!
I LOVE this recipe. I halfed it and substituted dried basil for the fresh, simply because I didn't have any fresh on hand. I heated it at a really low temp to give the basil time to impart it's flavor. I'm sure it's much better with the fresh but given the situation, this turned out remarkably yummy. I topped it with grated parmesan. Definitely going in to my "make on a regular basis" file :) Thanks for sharing.
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!