Hot and Tangy Tomato Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A rich, creamy, filling soup for a cold dreary night. Another winner from my hometown (Wichita, KS) newspaper, the Eagle. Ingredients:
4 ounces cream cheese, softened |
3 (10 ounce) cans cream of tomato soup |
1 cup half-and-half |
1 (16 ounce) can stewed tomatoes |
1/2 cup diced onion |
2 tablespoons butter |
1 garlic clove, minced or pressed |
3 cups vegetable juice |
1/2 teaspoon basil |
1/2 teaspoon pepper |
Directions:
1. Process or blend the cheese and soup and half and half in batches. Pour in large pan. Add tomatoes. In another pan saute onion and garlic in butter for 5 minute Add onion mixture to soup. Stir in juice and basil and pepper.
2. Stir while heating to avoid scorching.
3. Serve with crisp bacon bits, cheese, garlic croutons, sour cream, a dollop of pesto, crushed potato chips, etc.
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