Ingredients
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2 (10 3/4 ounce) cans tomato soup (Campbell's)
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2 (10 3/4 ounce) cans whole milk (use soup cans)
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1 (14 1/2 ounce) can diced tomatoes
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1 cup heavy cream
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1 teaspoon fresh basil (chopped finely)
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1⁄2 teaspoon salt
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1⁄4 teaspoon fresh ground pepper
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Directions
Prep Time: 20 m | Cook Time: 50mins | Serves: 6-8
Creamy Tomato Basil Soup, 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 ”, This soup is restaurant quality, I make it at least three times a week during the winter months If you make this you will not be disappointed My whole family loves this soup, it is great with a grilled cheese sandwich , This soup turned out delicious The only substitute I made was dried basil in place of fresh This is a very simple recipe to follow
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Steps
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1
Done
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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.). |
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Bring to a simmer (just bubbly around the edges) - DO NOT BOIL. |
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Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread. YUM! |
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