Tomato Soup

As I sit here and eat my leftover Hearty Tomato Soup, I feel the need to share the recipe with you.
Its kind of tangy, but a fun twist on the basic condensed version. Its from the Betty Crocker's Cookbook.

2 TBSP butter or margarine
1 medium onion, finely chopped (1/2 c)
1 clove garlic, finely chopped
1/2 tsp paprika
1 1/2 tsp chopped fresh or 1/2 tsp dried basil leaves
2 packages (3 oz each) cream cheese, softened
1 1/4 c milk
2 cans (10 3/4 oz each) condensed tomato soup
2 cans (14 1/2 oz each) whole tomatoes, undrained

1. Melt butter in 3-qt saucepan over medium heat. Cook onion and garlic in butter about 2 minutes, stirring occasionally, until onion is tender; remove from heat.
2. Stir in paprika, basil, and cream cheese. Gradually stir in milk and soup. Beat with hand beater or wire whisk until cheese is melted and soup is smooth.
3. Stir in tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat over medium heat, stirring frequently, until hot.

We served ours with french bread. Mmm!

Fluff?

Bonnie, I still want the "fluff" recipe! ;)

Rice with Summer Squash

This recipe is SO tasty and a great way to use all the summer squash you get from friends and neighbors with gardens. The veggies cook up really soft so it's great for little ones. This dish is more veggie than rice, especially if you use 2 squash as it asks. Oh yeah, and I use a bouillon cube and water for the chicken broth.

Try it!! It's delicious!!