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Dressed-Up Tomato Soup

11 Cups
5 Min
10 Min

Canned tomato soup gets dressed up, thanks to a few extra ingredients that are probably already on your shelf.

What You'll Need

  • 1 (28-ounce) can Italian-seasoned diced tomatoes
  • 1 (26-ounce) can tomato soup, undiluted
  • 1 (32-ounce) container chicken broth
  • 1/2 teaspoon freshly ground black pepper

What to Do

  1. Process seasoned tomatoes in a food processor 3 to 4 times or until finely diced.
  2. Stir together diced tomatoes, tomato soup, and remaining ingredients in a Dutch oven. Cook over medium heat 10 minutes or until thoroughly heated, stirring occasionally. Serve with sour cream and chopped fresh parsley, if desired.


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I wonder if this would turn out well if you wanted to make cream of tomato soup and substituted the broth for milk or cream or even canned evaporated milk. I recently used equal parts of evaporated milk with whole milk to make a cheese sauce and it was absolutely silky smooth and delicious. The first time I've use canned evaporated milk. I got it to stock up in my pantry for when I'm out of milk and looks like something I should keep as a staple.


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