Ingredients20 m servings 197 cals
- Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.
Per Serving: 197 calories; 10.7 g fat; 22.9 g carbohydrates; 4.8 g protein; 4 mg cholesterol; 923 mg sodium. Full nutrition
ReviewsRead all reviews 12
First, this recipe has a major omission...there's no liquid among the ingredients. You could almost eat this with a fork without the liquid. Add 1 can of water (or milk if you want it creamy),...
Like others I modified this a bit, but it was great! Changes I made were minor, left out the rosemary (not something our family enjoys), and I added a can of diced Italain style tomatoes that I...
Delicious! I doubled the recipe and added one can of water and one can of half and half. I also added some gnocchi and a smattering of red pepper flakes. I also used olive oil instead of vege...
I wanted to fix something other than just plain tomato soup from a can. So I gave this recipe a try and the family loved it! Note: Just be sure to add 1 can of water to the recipe.
this is a great soup. as with the 1st review add 1 can of water. I played with the recipe abit and added a can of chopped tomatoes. the results were souper! Every bit as tasty as the fancy tomat...
Great recipe, but I usually just add basil pesto, instead of the basil and rosemary. I usually have ajar on hand so this makes it a "pantry" quick soup when I don't feel like driving to the stor...
Have done this for MANY years. I do omit the rosemary. I use whole or 2% milk, and NO oil. I use either salt-free butter or Can't believe it's not butter. Only use about a tsp. Always approx ...
Served with grilled cheese and salad! Made as directed. Thick...but that is how I like my soups best! Would also well as a recipe for spaghetti sauce if you're in a pinch! Will make again! So ta...