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Ingredients
- 2 (10 3/4 oz.) cans tomato soup
- 1 (14 1/2 oz can diced fire-roasted tomatoes
- 2 1/2 cups buttermilk
- 2 Tbsp. chopped fresh basil
- 1/4 tsp. freshly ground pepper
- Toppings: fresh basil leaves, freshly ground pepper, Parmesan cheese
Details
Preparation
Step 1
Cook first 5 ingredients in a 3-qt. saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Serve immediately with desired toppings.
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