Dressed-up Tomato Soup

By ccavaletti

Ingredients

• 1 28-ounce can Italian-seasoned diced tomatoes
• 1 26-ounce can tomato soup, undiluted
• 1 32-ounce container chicken broth
• 1/2 teaspoon freshly ground pepper
• Optional toppings: sour cream; chopped fresh parsley, basil, chives, or rosemary; croutons; freshly grated Parmesan cheese; grated lemon rind

Details

Servings 11

Preparation

Step 1

Pulse Italian-seasoned diced tomatoes in a food processor 3 to 4 times or until finely diced. Stir together tomatoes, tomato soup, undiluted, chicken broth and pepper in a Dutch oven.
Cook over medium heat, stirring occasionally, 10 minutes or until thoroughly heated.

To serve, we topped the soup with a dollop of sour cream and sprinkled it with chopped fresh parsley. Other tasty additions include chopped fresh basil, chopped fresh chives, chopped fresh rosemary, croutons, freshly grated Parmesan cheese, and grated lemon rind.
For testing purposes only, we used Progresso Diced Tomatoes With Italian Herbs.

Southern Living
SEPTEMBER 2007