• 1 tablespoon vegetable oil
  • ¼ cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 (10.75 ounce) cancondensed tomato soup
  • 2 tablespoons grated Parmesan cheese
  • 10 leaves fresh basil, chopped
  • ½ teaspoon dried rosemary
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.


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