Dressed-up Tomato Soup

By mjohnmeyer

Ingredients

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

Details

Adapted from navywifecook.com

Preparation

Step 1

1. Pulse the Italian diced tomatoes in a food processor 3 to 4 times or until finely diced.

2. Stir together pulsed tomatoes, can of tomato soup (undiluted), chicken broth and pepper in a Dutch oven. Cook over medium heat, stirring occasionally, 10 minutes or until thoroughly heated.

3. To serve, top with a dollop of sour cream and sprinkled with chopped fresh parsley, or an of the other topping ideas.

navywifecook.com