V8 Velvety Tomato-Cheddar Soup
photo by Coasty
- Ready In:
- 1hr 2mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1⁄4 cup uncooked brown rice
- 1 cup chopped onion
- 1 cup chopped carrot
- 2 tablespoons butter
- 1 quart chicken broth or 1 quart vegetable broth
- 1 cup vegetable juice
- 1 cup fat-free half-and-half
- 1 1⁄2 cups shredded cheddar cheese
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
-
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.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri