Great fall/winter soup recipe. Thanks to my sister-in-law Stephanie who created it! I made it tonight and it was so easy to make! Enjoy!
2 cans (14.5oz) Hunt's diced tomatoes in a tomato sauce
1 can (12 oz) tomato paste
1/2 teaspoon of red pepper flakes
1/4 teaspoon black pepper
1 1/2 teaspoon dried basil leaves
1 teaspoon sugar
1/2 cup of heavy whipping cream (or milk)
1/2 lb. cream cheese, cubed
fresh basil leaves
In large pot cook on the stove top all ingredients except whipping cream, cream cheese, and fresh basil leaves. Cook for 10 minutes. Add in cream cheese. Whisk cream cheese until melted into soup. Stir in milk.
Serve soup with a slice of toasted rye bread and a slice of melting brie cheese.
1 comment:
This sounds really good. I'd love to try it if I could convince my kids to eat soup! But I'm unclear about where the fresh basil leaves go. Are they just garnish? The instructions have them in the "except" category, but then it never addresses them again.
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