2 cans (10 3/4-oz) tomato soup
1 can (14 1/2-oz) diced fire-roasted tomatoes
2 1/2 cups low-fat buttermilk
2 tbsp chopped fresh basil
1/4 tsp freshly ground black pepper
Optional toppings, if desired: fresh basil leaves, freshly ground black pepper, Parmesan cheese, croutons, crisp fried and crumbled bacon
In a 3-quart heavy saucepan over medium heat, cook the tomato soup, tomatoes, buttermilk, basil, and black pepper, stirring often, for 6 to 8 minutes or until thoroughly heated.
Ladle into serving bowls and garnish with any of the desired toppings.
Yield: Approximately 7 cups
Note: This is my version of an old Southern Living recipe.
2 1/2 cups low-fat buttermilk
2 tbsp chopped fresh basil
1/4 tsp freshly ground black pepper
Optional toppings, if desired: fresh basil leaves, freshly ground black pepper, Parmesan cheese, croutons, crisp fried and crumbled bacon
In a 3-quart heavy saucepan over medium heat, cook the tomato soup, tomatoes, buttermilk, basil, and black pepper, stirring often, for 6 to 8 minutes or until thoroughly heated.
Ladle into serving bowls and garnish with any of the desired toppings.
Yield: Approximately 7 cups
Note: This is my version of an old Southern Living recipe.
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