CHEESE AND TOMATO SOUP RECIPES

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CHEESIEST TOMATO SOUP RECIPE | ALLRECIPES



Cheesiest Tomato Soup Recipe | Allrecipes image

Excellent tomato soup served with warm rolls, biscuits, and fresh salads.

Provided by sal

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Tomato Soup Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

2 (28 ounce) cans whole peeled tomatoes
5 cups chicken broth
3 cups shredded sharp Cheddar cheese
1 (6 ounce) can tomato paste
1 teaspoon dried parsley
1 teaspoon dried basil leaves
½ teaspoon dried tarragon
1 pinch dried thyme
salt and pepper to taste

Steps:

  • In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

Nutrition Facts : Calories 222.7 calories, CarbohydrateContent 12.6 g, CholesterolContent 44.5 mg, FatContent 14.4 g, FiberContent 2.9 g, ProteinContent 13.1 g, SaturatedFatContent 9 g, SodiumContent 711.8 mg, SugarContent 7.5 g

CREAMY TOMATO AND CREAM CHEESE SOUP RECIPE | ALLRECIPES



Creamy Tomato And Cream Cheese Soup Recipe | Allrecipes image

Baking the tomatoes adds depth to the flavor of this soup.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Tomato Soup Recipes

Yield 10 to 12 servings

Number Of Ingredients 16

2 (29 ounce) cans diced tomatoes
2 stalks celery, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 tablespoons margarine
½ pound mushrooms, chopped
1 onion, finely diced
2 tablespoons all-purpose flour
1 teaspoon white sugar
8 cups beef stock
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 (3 ounce) package cream cheese
salt and pepper to taste
3 tablespoons chopped fresh parsley

Steps:

  • Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
  • In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
  • Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
  • Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

Nutrition Facts : Calories 126.7 calories, CarbohydrateContent 11.8 g, CholesterolContent 8.5 mg, FatContent 5.6 g, FiberContent 2.3 g, ProteinContent 5.9 g, SaturatedFatContent 2.3 g, SodiumContent 462.9 mg, SugarContent 7.5 g

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