Recipe by Chef ladyinblue3
This is a soup I came up with when I found out I did not have enough condensed soup for my class last night. I am not a huge tomato soup fan but ate 2 bowls of this and would have had a third if I were not so full! Serve this with a great loaf of bread like ciabatta. I broke my bread into pieces and put it in the soup as I ate...yum!
- 2 (10 1/2 ounce) cans condensed tomato soup
- 2 cups reduced-sodium beef broth
- 1 (15 ounce) can diced tomatoes (do not drain)
- 1⁄4-1⁄2 teaspoon basil
- 1⁄4-1⁄2 teaspoon oregano
- 1⁄4 teaspoon onion powder (not onion salt)
- 1⁄4 teaspoon garlic powder (not garlic salt)
- 1 pinch ground celery seed
Directions See How It's Made
- In a large pot combine the condensed tomato soup with two soup cans full of water, mix to combine.
- Add remaining ingredients, stir to combine.
- Cook over medium heat; stirring occasionally until soup just comes to a boil.
- Turn heat down to low so that soup is at a simmer.
- Simmer for 15 to 20 minutes or until you just can't wait it smells so good.
- Serve with warmed crusty bread.
- If you are watching your sodium intake check the different brands of soup and diced tomatoes the difference in sodium content can be amazing.