Creamy tomato mushroom soup.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 Can condensed tomato soup.1 can condensed cream of mushroom soup.1/2 a can of skim milk.2 (large) cloves of garlic1tsp fresh basil.1tsp fresh thyme.1 tbsp evoo.
Heat olive oil in bottom of medium sized sauce pan, sautee garlic until tender (do not burn or soup will have bitter taste!). Do this on low to medium heat as you don't want splatter when you add the soup.
Add cream of mushroom and tomato soup. Add to this the skim milk and stir together until completely blended. Heat until mixture starts to simmer, just as you would if you were making simple tomato soup.
Once simmering, add thyme and basil.
Salt and pepper to taste.
Enjoy!
Serving Size: Makes 3-4 small sized servings for lunch, or 2 larger servings for a whole meal.
Number of Servings: 3
Recipe submitted by SparkPeople user AEHITCHC.
Add cream of mushroom and tomato soup. Add to this the skim milk and stir together until completely blended. Heat until mixture starts to simmer, just as you would if you were making simple tomato soup.
Once simmering, add thyme and basil.
Salt and pepper to taste.
Enjoy!
Serving Size: Makes 3-4 small sized servings for lunch, or 2 larger servings for a whole meal.
Number of Servings: 3
Recipe submitted by SparkPeople user AEHITCHC.
Nutritional Info Amount Per Serving
- Calories: 205.2
- Total Fat: 11.1 g
- Cholesterol: 0.8 mg
- Sodium: 1,237.3 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 1.3 g
- Protein: 4.8 g
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