4.5/5
(21 Votes)
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
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.
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