• 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.

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