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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This soup is served as an appetizer at the Cottonpicker Restaurant in Burlington, WI. Yes, it calls for canned soup, but the blend of flavors is so tasty, I usually double this recipe. When I have fresh, very ripe garden tomatoes, I peel and seed them and then use them here instead of the canned - yum! Ingredients:
2 (10 3/4 ounce) cans campbell's tomato soup |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 cups milk |
1 cup heavy cream |
1 green onion, chopped |
1/2 teaspoon cinnamon |
1/2 teaspoon cajun seasoning |
1/2 teaspoon brown sugar |
Directions:
1. Combine all ingredients in a saucepan and warm through.
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