Creamy tomato soup is perfect on a cold autumn day. Serve with garlic breadsticks for a delicious meal.
4 T. butter
1 medium onion, chopped
3 cloves garlic, minced
2 26 oz. cans tomato soup
2 14 oz. cans stewed or diced tomatoes
2 cups half and half
8 oz. cream cheese
In a large pot saute onions and garlic in butter until tender. Add tomato soup (cook the soup according to package directions), stewed tomatoes and half and half. Bring to a low boil until smooth. Turn to simmer and dissolve cream cheese into soup (never boil). You can leave this soup on simmer until you are ready to serve. Enjoy!
*from www.lemonpoppycake.com recipes.
1 comment:
I made this last night for dinner. I used the spicy diced tomatoes for a little extra kick. It definitely gave it the spice that Tom likes. I halved the recipe and still had enough left overs for Tom to take for lunch today. I just got a text from Tom commenting on how good the soup is. Yum!
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