Tomato Cheddar Soup Recipe
Yield: 8 CupsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
4 cup: Chicken stock,
3 cup: Cheddar cheese, grated
2 large: Cans tomatoes,
1 tsp: Basil,
1/4 tsp: Thyme,
1/2 tsp: Tarragon,
1: , (6 oz.) can tomato paste
Directions:
Put tomatoes through a food processor and then through a strainer to
remove seeds. Add all other ingredients and simmer for 20 minutes,
stirring occasionally so that cheese doesnt settle on bottom and
burn. Makes about 8 cups. Source: Cookbook USA
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp
remove seeds. Add all other ingredients and simmer for 20 minutes,
stirring occasionally so that cheese doesnt settle on bottom and
burn. Makes about 8 cups. Source: Cookbook USA
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp
Tags
Soups