Thursday, March 3, 2011

JieJie's Magnificently Creamy Tomato Soup

The kids brought home a school cookbook this year and JieJie was very interested in it, so I told her... pick a recipe and we'll make it for dinner! She chose a creamy tomato soup recipe and we modified it by adding extra veggies and some minced garlic... turned out FANTASTIC!! Everybody voted that next time, I need to make a double batch so they can all have seconds.  Here's my version of the recipe, so you can make some and enjoy it, too!

JieJie's Magnificently Creamy Tomato Soup

1 onion, chopped small
4 medium potatoes, peeled and cubed
1/2 cup margarine or butter
1 tsp. dried basil
1 tsp. minced garlic (more if you love garlic)
1 large can tomato soup
1 28 oz. can diced tomatoes
2 tsp. sugar
1 tsp. paprika
2 cups milk
1/2 of a 16 oz. pkg. frozen mixed vegetables
8 oz cream cheese, cubed

In a large pan, saute onion, potatoes, margarine (or butter), basil, and garlic until potatoes and onion are soft. Add tomato soup, tomatoes, sugar, milk, and paprika. Bring to a boil, then reduce heat and simmer for 10 minutes. Add frozen mixed vegetables and bring to a simmer until vegetables are heated through. Mix in cream cheese until melted. Serve with oyster crackers sprinkled on top.

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