
TOMATO BASIL SOUP
- 1 T oil
- 1/2 c yellow onions, diced small
- 4 cloves garlic, chopped
- 1/4 tsp red pepper flakes
- 1/4 c dried basil (variable)
- 3 tsp Shirley J Chicken Bouillion
- 2-28 oz cans crushed tomatoes
- 4 c water
- 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
- 1 c fresh grated parmesan cheese
- 8 oz croutons
- black pepper to taste
In a small pot over medium heat, combine oil, onions, garlic, and red pepper flakes. Cook for 5 minutes (do not burn). Add basil, bouillon, pepper and tomatoes, continue cooking. Seperately, combine water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), then stir into the tomato mixture. Contunue cooking and stirring until the soup comes to a boil, reduce heat and simmer for 10 minutes. Garnish with parmesan cheese and croutons.