Recipe: Tomato Soup A La Creme

Recipes using McCormick Organic Oregano

Tomato Soup A La Creme Ingredients

• 4 cans Campbell’s tomato soup
• 4 cups whole milk
• 3 eggs
• 1 tsp oregano leaves
• 1/2 tsp thyme leaves
• small package Monterey Jack (or white) cheese, shredded
• 1 onion, chopped
• Butter
• 3/4 cup catsup
• Sea salt
• White pepper
• Croutons

To make Tomato Soup A La Creme

1. Lightly saute 1 finely chopped onion in 2 tablespoons butter. Set aside.
2. Heat 4 cans tomato soup combined with 4 cans full of whole milk.
3. Add 1 teaspoon oregano leaves, 1/2 tsp thyme leaves, 3/4 cup catsup, and stir; add sauteed onion. Heat until hot then reduce heat and simmer.
4. Drop 3 eggs into heated soup (lightly stirring when adding, so that egg whites solidify; break egg yolks after partially cooking). Add salt and white pepper to taste.
5. Just prior to serving add shredded cheese on top to melt or add to individually served bowls (piping hot), just before serving.
6. Add croutons on top.