Creamy Parmesan Tomato Basil Soup (from a can!)

I guess this weather is making so that I am in the mood to post another soup recipe. I didn’t actually have this soup this week, it is one of my favorites (but now that I’m writing this post I might have to make it tonight after work – because it is so good and so easy!) But honestly remember how I wrote here, I was never a big fan of tomato soup, until recently I found that I like creamy tomato soup. And this recipe hits the spot perfectly.

 

1 can of Cambell’s tomato soup
1 can of milk (instead of the water you would normally add)
about 1/2 cup parmesan cheese
1 TBS basil
1 tsp oregano

1. Combine all ingredients in a pot over medium high heat.
2. Mix well and allow to simmer for 12-15 minutes (until the flavors have blended nicely and everything is hot).
3. Enjoy with a side of bread or (my favorite) something crunchy – like crackers or tortilla chips.


For a little something extra try adding 1/4 cup bacon bits, 1/2 cup orzo noodles and some chopped up spinach. This is my new favorite soup ever.

4 Comments

  1. Too much basil/oregeno. Tasted fine but all the little specks of herb put me off.

    1. I’m sorry that the specks of herbs turned you off! These are pretty typical for a tomato basil soup, but I’m sorry you didn’t like it

      1. What size soup can did you use? I have been thinking about it and may have been too much because the can I had wasn’t very big. Again it tasted fine. I may just need to cook it longer and use more soup!

  2. I used the regular size of can – I think its like 10.5 oz.

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