Tomato and Cabbage Bisque

[mos]

Tomato and Cabbage Bisque
3 cups shredded cabbage
1 onion, finely chopped
3 cloves garlic, minced
1 tbs olive oil
1 tbs butter
1/4 cup tomato sauce
2-10 ounce cans condensed tomato bisque soup
1 cup whole milk
3 oz pkg cream cheese, softened and cut into cubes
2/3 cup shredded Parmesan cheese
In heavy saucepan, saute cabbage, onion and garlic in olive oil and butter until tender, stirring frequently.

Add tomato sauce, condensed soup, milk, and cream cheese, stirring well. Cook until hot but don’t boil, about 5-6 minutes. Sprinkle with cheese and serve.

If you can’t find tomato bisque soup, using ordinary tomato soup along with 1/4 of heavy cream will work just fine.

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