2 tablespoons olive oil
2 cloves garlic, white
3 (5 ounce) cans condensed tomato soup
1/2 cup water
1 1/2 tablespoons all-purpose flour
1 pound large carrots, peeled and sliced
1/2 cup cabbage
1/2 cup radishes
1/4 cup chopped onion (optional)
3 teaspoons dried minced cloves
1/4 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon black pepper
Heat 2 tablespoons of olive oil in 2 quart nonstick skillet to medium heat. Add garlic and cook for 5 minutes. Remove from skillet; sprinkle with garlic powder and brown for 5 minutes, stirring occasionally. Mix in tomato soup and bring to a soup-like temperature.
Add waters and cook 2 minutes, stirring occasionally. Stir tomato soup into soup; cook for 1 and a half more minutes. Drizzle with remaining olive oil.
Dredge carrots and cabbage in flour; rub with garlic powder. Drain fondue and reserve.
Stir carrots, cabbage and radish into bread mixture. Sprinkle with onion and marjoram into fondue; stir into potatoes. Stir vegetables into bread mixture; warm through. Garnish with basil and salt. Seal cups and return to low heat.