ith remaining cheese.
Bake for 25 mins, until toothpick inserted
ant that flavor in the soup). Add garlic and sautee' just
For the tomato soup:.
Cut the tomatoes into
nd blend until smooth and creamy. Set aside. (should make approximately
Combine soup and milk in a medium saucepan, stirring with a wire whisk.
Add tomatoes and cheese.
Cook over low heat until cheese melts and soup is hot.
nd cook for 2-3 minutes; whisk together milk and tomato soup, then
hem from drying out.
For the tomato sauce, combine tomatoes, 1
mushrooms, bread crumbs, soup mix, 1/3 cup creamy tomato soup, 2 tablespoons ketchup
Coat soup pan with olive oil. Add onion and garlic and saute till soft.
Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
Add chicken broth and stir in tomato paste till blended.
Simmer for 20 minutes
Add light cream and parmesan cheese.
Add tortellini and cook till tender (at least 15 minutes).
ow heat. Stir and cook for 1 minute once oil begins
nd soup. (Note about the soup: The recipe software interpreted \"creamy mushroom soup\" as
In a saucepan, mix stewed tomatoes, tomato soup, water, sugar, salt and pepper. Bring to a boil and let simmer for 5 minutes.
Stir in milk just before serving.
Ladle soup into bowls and sprinkle with cheese. Top with croutons.
Enjoy!
In a saucepan, saute onion in butter until tender.
Stir in tomatoes, soup, milk, sugar, basil, paprika, and garlic powder.
Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Stir in cream cheese until melted.
Top each serving with croutons and/or shredded cheese (if desired).
Serve immediately.
Put dry cake mix in a large bowl and add the undiluted tomato soup and only the ingredients listed above. Mix and bake according to cake mix directions.
While that is baking, make the frosting by beating the cream cheese, butter and vanilla in a bowl on medium speed.
Add 1/4 to 1/2 cup of sugar at a time, beating until smooth.
Frost the cooled cake and enjoy!
Combine soup and milk in a medium saucepan.
Stirring with a wire whisk, add tomatoes and cheese.
Cook over low heat until cheese melts and soup is hot.
Ladle into bowls and sprinkle with bacon.
Yields 4 2/3 cups.
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
Saute onions in butter until tender.
Stir in tomatoes, soup, milk, sugar and seasonings.
Bring to boil; reduce heat.
Cover and simmer 10 minutes.
Stir in cream cheese until melted.
Serve immediately.
Can make ahead, reheat and add cheese just before serving.
Blend cream cheese with soup to make a smooth mixture.
Stir in water, Worcestershire sauce and celery and salt.
Heat on simmer until hot, stirring often.
heese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer
Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.