The Ultimate Creamy Tomato Soup (A 10-Minute Canned Soup Hack!)
A quick and easy recipe that elevates canned condensed tomato soup into a richer, more flavorful meal. The ‘2.0’ version involves heating standard tomato soup and enriching it with sherry, heavy cream, prepared pesto, and grated Parmesan cheese. The finished soup is garnished with fresh diced tomatoes, a drizzle of olive oil, and chopped basil for a homemade touch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- Three 10.75-ounce cans condensed tomato soup
- 1/4 cup sherry
- 1/4 cup heavy cream
- 3 tablespoons pesto
- 2 tablespoons grated Parmesan, plus more for garnish
- 1/2 cup diced fresh tomatoes
- Drizzle of olive oil, for garnish
- A few fresh basil leaves, chopped, for garnish
Instructions
- In a medium pot, combine the condensed tomato soup with 3 cups of water.
- Heat the soup over medium heat, following the general instructions on the can, until hot.
- Once the soup is hot, stir in the sherry, heavy cream, pesto, and 2 tablespoons of Parmesan cheese.
- Continue to stir and heat through until all ingredients are well combined and the soup is hot. Do not boil.
- Ladle the soup into serving bowls.
- Garnish each bowl with diced fresh tomatoes, a drizzle of olive oil, more grated Parmesan, and chopped fresh basil.
Notes
- This recipe is a shortcut method that starts with canned condensed tomato soup for convenience.
- The addition of cream, pesto, and Parmesan adds richness and complexity to the basic soup.
- Fresh garnishes like diced tomato and basil provide a bright contrast to the creamy soup.
Find it online: https://cookupjoy.com/creamy-tomato-soup/