from Southern Living
Preparation: Pulse 1 (28-oz.) can Italian-seasoned diced tomatoes in a food processor 3 to 4 times or until finely diced. Stir together tomatoes; 1 (26-oz.) can tomato soup, undiluted; 1 (32-oz.) container chicken (or veggie) broth; and 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.
Makes about 11 cups
Preparation: Pulse 1 (28-oz.) can Italian-seasoned diced tomatoes in a food processor 3 to 4 times or until finely diced. Stir together tomatoes; 1 (26-oz.) can tomato soup, undiluted; 1 (32-oz.) container chicken (or veggie) broth; and 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.
Makes about 11 cups
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