- 1 tablespoon vegetable oil
- 1/4 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 (10.75 ounce) can condensed tomato soup
- 2 tablespoons grated Parmesan cheese
- 10 leaves fresh basil, chopped
- 1/2 teaspoon dried rosemary
- salt and ground black pepper to taste
- Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.