Sooo delicious. So since I know you want to make it yourself....here's the recipe....straight out of my favorite Betty Crocker cookbook given to me by my very first "secret pal" at Beaver Baptist Church over 7 years ago....Hearty Tomato Soup:
2 tbsp. butter
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 tsp. paprika
1 1/2 tsp. fresh basil OR 1/2 tsp. dried basil
6 oz. cream cheese, softened
1 1/4 cups milk
2 cans condensed tomato soup
2 cans diced tomatoes, undrained
1. Melt butter in 3-quart saucepan over medium heat. Cook onion and garlic in butter about 2 minutes, stirring occasionally, until onion is tender. Remove from heat.
2. Stir in paprika, basil, and cream cheese. Stir until cream cheese is somewhat smooth. Gradually stir in milk and soup. Beat with hand beater or wire whisk until cheese is melted and soup is smooth.
3. Stir in tomatoes. Heat over medium heat, stirring frequently, until hot.
And there you have it! A delicious bowl of soup in under 30 minutes. YUM!!
So then for dinner I had thawed some ground beef and wanted to make some hamburgers. I had opened a can of rotel tomatoes the day before and had some left over....and got an idea. How about a burger, with guacamole and rotel tomatoes?
So that's what I did! Burger, cheddar cheese (I would recommend pepper jack, but I didn't have that on hand), rotel tomatoes, a drizzle of ranch dressing, and LOTS of guacamole! Delish! The other thing I would have done had I thought about it earlier is season the beef with a little more "southwesty-like" seasonings to really round out the flavor. Oh well....there will be a next time for this burger! AND....what better way to finish off the remaining guacamole than atop some salty tortilla chips....
P.S. All I did to make the guacamole is make your classic guacamole mix (an avocado, half a lemon, salt and pepper)...and add some of the rotel tomatoes and a chopped up garlic clove. Sooo good. As Rachel Ray would say....YUMMO!! I love good food!!
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