Creamy Tomato Soup With Herbs

1. 1

   Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.

2. 2

   Peel and chop onion and add to pot, stir and cook for 2 minutes.

3. 3

   Add garlic, stir and cook 30 seconds.

4. 4

   Add tomatoes with juice and tomato sauce.

5. 5

   Raise the heat to high and bring soup to a boil.

6. 6

   Reduce heat to low.

7. 7

   Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.

8. 8

   Stir and heat for 2 minutes.

9. 9

   Remove from heat and serve at once, garnished w/ croutons if desired.

10. 10

    NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.

* Per serving · 4 servings · Values may vary.

No additional tips available.