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Parma Rosa Tomato Soup

Milky, creamy, and full of tomatoes, this Parma Rosa Tomato Soup recipe makes a perfect warm meal on a cool afternoon.
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  • 1 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 can (19 oz.) no-salt added diced tomatoes
  • 3 cups skim milk
  • 1 can (14.5 oz.) fat-free evaporated milk
  • 1 package Knorr® Parma Rosa sauce mix
  • 1 can (15 oz.) no salt added tomato sauce

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Melt Spread in medium saucepan over medium-high heat and cook tomatoes, stirring occasionally, until most of the juice is thickened slightly, about 8 minutes.
  • 2 Stir in milks and Knorr® Parma Rosa sauce mix. Bring to a boil over high heat. Reduce heat to low and simmer, stirring frequently, until thickened, about about 4 minutes. Stir in tomato sauce and heat through.