Tomato Parmesan Soup

Sundays during the Autumn and Winter months are SOUP-er Sundays at our house.   We always have soup for dinner, mostly because it's easy.  Tomato Parmesan Soup is one of my favorites.  I like to serve each bowl of soup with a crispy grilled cheese sandwich or a slice of Focaccia bread.

Tomato Parmesan Soup

2 cans (10.75 oz) condensed tomato soup

2 cups chicken broth

4 cups milk (or substitute 2 cups of the milk for half and half)

1/2 cup chopped oil-packed sun-dried tomatoes 

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried basil

1/2 teaspoon salt

1/2 cup shredded Parmesan cheese (plus extra for garnish if deired)

In a large pot, combine the soup, broth, milk, tomatoes and seasonings.  Heat through, over medium heat, stirring frequently.  Right before serving, stir in cheese.  Sprinkle each serving with additional cheese if desired.  

This recipe also cooks up well in a slow cooker.  Just combine the soup, broth, milk, tomatoes, and seasonings.  Stir to combine. Cook on low heat 3-4 hours.  An hour before serving, stir in shredded cheese.  

Step-By-Step 

In a large pot, combine the condensed tomato soup

 4 cups of milk (or you can use 2 cups milk and 2 cups half and half)

1/2 cup chopped sun-dried tomatoes (you can find these near the canned tomatoes in most grocery stores)

 and the spices- onion powder, garlic, basil, and salt.  Stir well to combine.

Heat through over medium heat, stirring frequently.

Stir in Parmesan cheese.

Garnish with more Parmesan cheese.