Ingredients

1 28 oz. can diced tomatoes
1 28 oz. can crushed tomatoes
1 medium onion, chopped
2 Tablespoons unsalted butter
2 cups vegetable broth
2 Tablespoons white pepper
2 Tablespoons garlic powder
3 Tablespoons Lawry's Seasoning salt
5 Tablespoons sugar
2 Tablespoons dried basil
Parmesan cheese
croutons

Instructions

Saute chopped onions in the butter over medium heat until softened. In blender, puree crushed tomatoes diced tomatoes and onions until well blended. Combine in saucepan with remaining ingredients except parmesan cheese and croutons. Simmer on low for two hours. Add one cup heavy cream and simmer for 30 minutes more. Do not let boil.
To serve, place 1 tablespoon of fresh parmesan cheese (do not use grated), along with 4 croutons in bottom of each individual serving dish, followed by the prepared soup. Serve hot. Can garnish with fresh basil in available.

Back To Top