Prep 7 mins
Cook 25 mins
This is adapted from the cafeteria at work. It was written in food service quantities and I hope I've scaled it down properly, since I loosely measure the ingredients when I make it. The onion, bay leaf and clove make the kitchen smell especially good on a cold or rainy night. If you have ground bay leaf, use it, but simmering a whole leaf is fine too. This soup is great with grilled/toasted cheese sandwiches.
- 1 (10 3/4 ounce) can condensed tomato soup
- 1 -2 teaspoon butter
- 1⁄3 cup minced onion
- 1⁄2 tablespoon firmly packed brown sugar (or 1/2T Splenda)
- 1 bay leaves or 1⁄8 teaspoon bay leaf powder
- 1⁄8 teaspoon ground cloves
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon dry basil
- 8 ounces nonfat milk
- 4 ounces half-and-half
- 2 teaspoons freshly snipped chives
- Melt butter in a medium saucepan, add onion, brown sugar and saute until translucent; add condensed tomato soup and spices (except chives); simmer for 20 minutes.
- Add cream and milk and heat gently.
- If bay leaf was used, remove; just before serving, add chives.