A cookbook recipe called for ingredients I didn’t have on hand, so I improvised and came up with this. I often make it for friends at church, and I’ve shared the recipe many times. -Jean Sullivan, Denver, Colorado
- 1/4 cup finely chopped onion
- 1 tablespoon butter
- 1/4 teaspoon dried basil
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 cup 2% milk
- In a saucepan, saute onion in butter until tender. Add basil, paprika and garlic powder. Stir in soup and milk until well blended. Cook over medium heat for 6 minutes or until heated through. Yield: 2 servings.
Originally published as Flavorful Tomato Soup in Reminisce Extra October 1999, p47
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