Since the weather here in Nashville has been so rainy and wet, for some reason it has made me crave a good cup of soup with a grilled cheese sandwich. I stumbled upon this recipe for creamy tomato basil soup that I felt like I just had to share:
-2 cans condensed tomato soup (10.5 oz)
-2 cans of whole tomato's (no salt added), do not drain (14.5 oz)
-1 1/4 cup of whole milk
-6 oz. of Cream Cheese, (softened and chopped into big squares)
-1/2 cup of onion, diced fine
-1.2 tsp. Paprika
-1/2 tsp dried basil
-A dollop of Sour cream to taste (optional)
-Salt and Pepper to taste (optional)
-2 tbs. butter
-1 clove of garlic (or 1/4 tsp. minced in jar-or garlic powder to taste)
1. Chop onion. Melt butter in saucepan and add garlic. Sauté all the way through and do not burn the garlic. Medium to medium high heat works best, depending on burner.
2. Add Paprika and Basil. Then add cheese and slowly stir in milk and tomato soup, stirring slowly.
3. Stir until mixture is smooth. Then, add whole tomatos, you can split them up with the back end of your fork while in the mixture. Simmer until heated all the way through.
-Best when served with grilled cheese or crackers for dipping. Or like my grandpa, you can toast some bread, cut it in strips then place it on the top of the soup. It sinks into the soup, which is very delicious.
Enjoy and please comment if you have some other variations you would like to share!