V8 Velvety Tomato-Cheddar Soup

"Recipe from First Magazine 11/3/08. Feel free to substitute veggie broth for the chicken broth to make this a great vegetarian recipe!"
 
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photo by Coasty photo by Coasty
photo by Coasty
Ready In:
1hr 2mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • In a saucepot, melt the butter then saute' brown rice, onions and carrots over medium heat for 5 minutes.
  • Add broth and bring to a boil.
  • Reduce heat and simmer 35 minutes or until rice is tender.
  • In a blender, puree mixture for 2 minutes and then return it to the saucepot.
  • Add the juice and cook 10 minutes.
  • Stir in the half and half and cheese.
  • When cheese is melted, serve up the soup.
  • Garnish with kettle corn and some fresh chives.

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Reviews

  1. After adding Tabasco smoked chipotle, fresh chives from the garden and a little bit of salt, the flavors popped out. The cheese amount was cut in half. Used your Recipe #337449 recipe for the tomato juice with several vegetables from our CS box. Added fresh cilantro for garnish. Reviewed for Veg Tag/March.
     
  2. Quick and easy soup, made for lunch for the girlfriends. Every one took home the recipe. For a one serve I left out the dairy products (1 gf is dairy intol.) added some chopped herbs and it was very tasty. Made for Auz/NZ Swap #39
     
  3. Very good and easy to make. I followed the recipe exactly as written. Made as a pressie for Aus/NZ swap.
     
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