Ingredients25 m servings 121 cals
- Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
Per Serving: 121 calories; 4 g fat; 15.9 g carbohydrates; 4.6 g protein; 8 mg cholesterol; 678 mg sodium. Full nutrition
ReviewsRead all reviews 7
I was surprised how good this was, but I made some changes to the recipe. Per other reviews, I doubled the batch and pureed half the canned tomatoes to reduce tomato chunks. I didn't have parsle...
Loved it with alterations. I used crushed tomatoes instead of diced for that creamy soup goodness. No sugar and 1% milk. Milk has enough sugar. I also used a little chicken broth, less than 1/4 ...
I used a can of San Marzano crushed tomatoes (didn't want chunky soup) and fresh parsley, otherwise followed the recipe. As a kid, tomato soup always was my favorite, and it's still right up t...
This soup is awesome and my kids LOVE it! We are on an extremely tight budget so I had to use what was available in the house. We did not have dried parsley so I used dried basil instead. I d...
LOVE THIS! So easy and fast. I did change a few things... I seasoned the tomatoes with salt and black pepper then ran them through the food processor, added basil and traded the milk for heavy c...
I loved the soup. The alteration I made was to add one cup of water with the chicken base and cut the milk down to one cup. Also, I only used one tsp of sugar. At the end I added some thawed to...