In a soup pot, sauté in 1 Tablespoon butter or olive oil the following until tender:
½ medium onion, chopped 2 cloves garlic, minced ¼ cup chopped parsley
Add the following and heat to 160°: 2 15 oz cans tomato soup 1 15 oz can diced tomatoes (or equal amount of fresh) ½ teaspoon black pepper ¼ teaspoon thyme
Garnish with shredded parmesan. Serves 4-6.
I used grated Romano to garnish and ate it with a few pita chips.
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home_cookin) wrote,
