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Spider Web
Soup
1 can (10 3/4 ounce) condensed tomato soup with roasted garlic and herbs 2 1/4 cups plus 2 tablespoons milk, divided 1 can (6 ounce) Italian-seasoned tomato paste 2 tablespoons chopped fresh basil leaves Salt and pepper 1/3 cup sour cream In medium saucepan, combine soup, 2 1/4 cups of the milk and tomato paste. Bring to a simmer. Stir in basil; simmer 1 to 2 minutes. Season with salt and pepper, as desired. Ladle soup evenly into 4 shallow soup bowls. Thin sour cream by whisking in 2 tablespoons milk until smooth; pour into a squeeze bottle (an empty honey bottle will do). Squeeze concentric circles of sour cream onto each bowl of soup. Create spider web design by pulling wooden pick from center of bowl to edge. Serve immediately. Tips: If squeeze bottle is not available, spoon sour cream mixture into a small, reasealable plastic bag. Snip off the end of one corner and pipe sour cream through the snipped end. If seasoned tomato soup and tomato paste are not available, use unseasoned varieties, adding 1 teaspoon Italian seasoning before cooking. |
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