Image courtesy: blogs.poughkeepsiejournal.com
Ingredients
- 1 (26 ounce) can tomato soup
- 2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
- 1/2 cup water
- 1 cup milk
- 4 ounces crumbled Gorgonzola cheese
- 2 tablespoons minced garlic
- 1 tablespoon dried basil
- 1 teaspoon onion powder
Directions
Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.