Makeover Cream of Tomato Soup Recipe

By kylaroy7

Ingredients

• SEASONED OYSTER CRACKERS:
• 1 can (14-1/2 ounces) stewed tomatoes
• 4 ounces reduced-fat cream cheese, cubed
• 1 medium onion, chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 3 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 4 cans (5-1/2 ounces each) reduced-sodium V8 juice
• 3 tablespoons tomato paste
• 1 cup fat-free half-and-half
• 1/2 teaspoon dried basil
• 3 cups oyster crackers
• 2 tablespoons canola oil
• 1 tablespoon ranch salad dressing mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dill weed
• 9 tablespoons shredded part-skim mozzarella cheese

Preparation

Step 1

In a food processor, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside.

In a large saucepan, saute onion in butter until crisp-tender; Add garlic; cook 1 minute longer. Whisk in tomato soup, V8 and tomato paste until blended. Gradually stir in cream cheese mixture, half-and-half and basil. Cook and stir until heated through (do not boil).

In a large bowl, combine the seasoned oyster crackers, oil, dressing mix, garlic powder and dill; toss to coat. Ladle soup into bowls; sprinkle with crackers and cheese.
Yield: 9 servings (3 cups crackers).