Ready in 45 minutes
Perfect with Prosciutto and Gruyere Strombolis.(Cooking Light Magazine 8-04)
Heat olive oil in a medium saucepan. Add onion and garlic, saute 4 minutes or until onion is tender. Add whole tomatoes, drained, bring to a boil. Cover, reduce heat, and simmer 10 minutes. Pour tomato mixture into blender, add basil, cream and salt. process until smooth.
garlic7girl 2y agoGreat!!!!
loriwinslow 3y agoI toasted cubes French bread that I spread with garlic Parmesan. Tossed on top of the soup, they make a nice addition to this rich tasty soup. I also made a large, large recipe so I can freeze portions to pull out for "sick" days when nothing but tomato soup will do.
jillrohlfspalmer 3y agoLove this
Tennischix 4y agoVery creamy but light. One serving wasn't enough. Made 2 servings and it made about 2 cups. Perfect size.
cera82v 10y ago[I made edits to this recipe.]
cera82v 10y ago[I posted this recipe.]