1 (6 ounce) package tortilla chips
1 (10.5 ounce) can tomato sauce
1 (10.5 ounce) can chopped tomatoes
1 (10 ounce) can tomato paste
1 (10.5 ounce) can condensed cream of mushroom soup
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together the corn tortillas and tomato sauce. In a medium bowl, combine the tomatoes and tomato paste and the cream of mushroom soup. Spread the mixture over the tortilla strips.
Bake in the preheated oven for 20 minutes, or until the chip is lightly toasted and the center of the tortilla is lightly browned.
I would absolutely make this again. The only changes I would make is to saute the onion, sage and garlic in about a tablespoon or so of olive oil before adding to the tomato soup. Then, I would add the rest of the ingredients for the rollups. I think this would make a much better cold rollup soup and would be better with a few fresh tomatoes added in the last half hour.
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