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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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... Ingredients:
2 (10 3/4 ounce) cans tomato soup (campbell's) |
2 (10 3/4 ounce) cans whole milk (use soup cans) |
1 (14 1/2 ounce) can diced tomatoes |
1 cup heavy cream |
1 teaspoon fresh basil (chopped finely) |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. 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.).
2. Bring to a simmer (just bubbly around the edges) - DO NOT BOIL.
3. Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread. YUM!
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