Prep 10 mins
Cook 0 mins
Not only stretches a can of soup into several servings, but also makes it taste homemade. If you prefer a less tangy flavor, omit the juices from the canned tomatoes or add more half and half (or milk or cream).
- 1 (10 3/4 ounce) can condensed tomato soup
- 1 (14 1/2 ounce) can diced tomatoes, with juices
- 1 cup half-and-half
- grated cheese (optional)
- ground black pepper (optional)
- Combine soup, tomatoes (including juice) and half and half in a pot over medium heat.
- Cook until simmering (or to desired temperature) but not boiling, stirring frequently.
- If using, put a handful of grated cheese (sharp cheddar is nice) in the bowls and ladle soup over it, or sprinkle with parmesan and pepper.
This is a great base recipe for a bisque! My family likes our soup a little bit on the kickier side, so I added the following:<br/>-A pinch of crushed cloves<br/>-1 bay leaf<br/>-A few shakes of dried basil<br/>-A shake of onion powder<br/>-A shake of garlic powder<br/>-A few shakes of dried red pepper flakes<br/>-Salt to taste<br/><br/>I've been looking for a good basic bisque recipe for ages ? this is it! :)
What a great shortcut to making tomato bisque! I used half the cream (10%) and used stewed tomatos with celery. I also added cheese tortellini (tip from another recipe). Delish!
Who would have ever thought that by adding canned diced tomatoes to condensed tomato soup, it would taste homemade! I served this with corn bread and had a wonderful lunch. Can't wait to make this again for our potluck group....they'll never believe how tasty and EASY it is. Good going, Picholine.