1 Can of tomato soup1 can of tomato Italian stewed tomatoes
¼ cup grated parmesan cheese (best if fresh)
1/3 cube of butter
1 tsp basil leaves
½ tsp garlic salt
Mix tomato soup and ½ can of water together in a medium sauce pan. Cook on medium heat. Puree stewed tomatoes in the blender and add to sauce pan. Add parmesan cheese and basil leaves and garlic salt. Heat to almost a boil and let simmer for about 20 minutes, stirring frequently. Serve with croutons and sprinkle with parmesan cheese
1 comment:
I made this. It was very good. I never thought to put croutons in my soup, but good idea.
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