Easy Tomato Soup

Earlier this week we pulled out a couple freezer sandwiches and they were everything I'd hoped and more. Only 30 minutes on 400 degrees and dinner was served. {I found that they did not need a full 40 minutes like the original recipe suggests.}

This little tomato soup was the perfect side.

a little vegetable oil
1/2 onion diced
1/2 teaspoon minced garlic (I used the kind from a jar)
28 oz can diced tomatoes
1 cup milk (skim, 2%, whole, or half and half)
1/2 cup grated Parmesan cheese (fresh or the kind in plastic container, I used the latter)
small handful fresh parsley or 1 teaspoon dried
black pepper to taste

Saute onion in vegetable oil on medium heat until tender. Decrease heat and add garlic. Add tomatoes {do not drain}, milk, Parmesan cheese, parsley, and pepper. Allow to warm on low heat for approximately 5 minutes. Blend in blender to liquefy and make it nice and soupy. Pour back into pot. Heat. Add water to thin a little, if needed. Serve.

Serves 4


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