I know - another soup but I had this for lunch (at Garden Cafe) yesterday and Alicia is making it for dinner tonight. If it's not good, she'll let us know...1 (28 ounce) can tomato puree
1/2 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1/2 teaspoon white sugar
1/4 cup milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves (optional)
In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
1 comment:
SOOOO GOOD! we loved it, top it with Parmesan cheese and a little sour cream. Serve it with some good French bread and OH la la!!!!
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