Quick Tomato Cheddar Soup

I went out to eat the other day (nothing spectacular), and had this soup.  Well, not this exact one, but it was tomato cheddar.  So that got me thinking, and that's how I ended up totally ab libbing what to put in this soup.  It turned out to be quite tasty, especially after it was blended.  Actually, this soup was the whole reason I went traipsing across town in order to find an immersion blender, which really did make all the difference in making this soup ten times better.  It's certainly not perfect yet, but I loved it enough so that I would be willing to make it again.

Cheddar Tomato Soup
Serve 6
1 onion, chopped
28 oz can crushed tomatoes
5 cups water
3 vegetable bullion cubes
2 cups vegetarian mutton (opt)
2 cups pasta, cooked
2 cups milk or Silk
2 tbsp corn starch mixed with 2 tbsp water
1 1/3 cups shredded cheddar cheese

Heat a Dutch oven over meduim high heat and add the onion.  Saute for 6 minutes, until tender.  Add in the tomato, water, and bullion, bring to a boil, and simmer for 10 minutes.  Add in the remaining ingredients except pasta and mutton, remove from heat, and blend.  Return to heat, add the pasta and mutton, heat through, and serve.

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