Description I created this light summery dip/spread to use up an overabundance of my garden’s ripe tomatoes and gorgeous basil. Serve with cut-up vegetables, crackers or corn chips. Ingredients 2 (8 ounce) packages fat-free cream cheese, softened 1 (8 ounce) container fat-free sour cream 2 cups fresh basil leaves, minced ¼ cup fresh flat-leaf Italian … Read more
Description Everyone loves this recipe. Best way to spice up a can of tomato soup! I like to serve this with garlic bread or grilled cheese. Yum! Add milk or water if soup is too thick. Ingredients 1 tablespoon vegetable oil ¼ cup finely chopped onion 1 teaspoon minced garlic 1 (10.75 ounce) can condensed … Read more
Description This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can’t get fresh basil. Ingredients 2 tablespoons butter 1 large yellow onion, chopped 1 teaspoon minced garlic 1 ½ cups milk 1 (28 ounce) can tomato puree 1 tablespoon white sugar 2 cups fresh … Read more
Description The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result. Ingredients 4 tomatoes – peeled, seeded and diced 4 cups tomato juice 14 leaves fresh basil 1 cup heavy whipping … Read more