Recipe and photos by Ashley Fielden
Ingredients
- 3 Boxed 32oz Tomato Soup
- 3 Heirloom Tomatoes – Diced (Or Three Cans Diced Tomatoes.)
- 3 Tbsp Olive Oil
- 1 Small Onion – Diced
- 4 Garlic Cloves – Minced
- 3 Cans Oregon’s Choice Gourmet Albacore
- 1 Tbsp Smoked Paprika
- 1 Tsp Cumin
- 1 Tsp Salt and Pepper
Optional Toppings:
- Fresh Basil
- 1 Bag Garlic Pepper Crispy Onion Topping
- 2 Ears of Corn – Grilled
- Fresh Jalapeno – Sliced
Instructions
- Pour tomato soup into a large pot and begin to warm over medium heat, stirring often so that the bottom does not burn.
- Dice three heirloom tomatoes and add to the pot.
- Meanwhile, mince garlic. Heat oil in a skillet over medium heat. Add garlic until aromatic, approximately one minute. Dice onions. Add diced onions to garlic and oil mixture. Cook for three to five minutes or until translucent.
- Add all spices, garlic and onion mixture to the soup.
- Bring to a boil for five minutes stirring constantly. Reduce heat to low and allow to simmer for thirty minutes.
- A few minutes before serving add the entire contents of Oregon’s Choice Gourmet Albacore. Note: It is easier to break apart albacore before adding it to the soup for more uniformed servings.
- Serve bowls and top with grilled corn, onion straws, basil and jalapeno sliced.