1 (4 ounce) can tomato paste
2 (15 ounce) cans tomato puree
3 (6 ounce) cans tomato paste, diced
1 teaspoon dried basil
1 teaspoon dried basil
1/2 cup dry Italian-style seasoning
1/2 cup pepper
1 onion, diced
1 tablespoon dried oregano
1 teaspoon dried rosemary
1/2 cup chopped fresh parsley
1 tablespoon processed cheese
1 cup milk
In a large bowl, combine tomato paste, tomato puree, tomato paste, basil, garlic, onion, oregano, rosemary, parsley and Italian-style seasoning. Mix to desired consistency. Refrigerate at least 2 hours before serving.
In a separate bowl, stir together the tomatoes, milk and cheese. Stir into soup pot; stir gently.
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