Best Tomato Soup With Cheddar Dill Popcorn And Reuben Salad Recipes

Tomato-Cheddar Soup image

Yield makes about 6 cups; serves 4

Number Of Ingredients 7

2 tablespoons unsalted butter
1/2 medium onion, diced
1 28-ounce can plus 1 14 1/2-ounce can crushed tomatoes in puree
3/4 teaspoon white pepper
3/4 teaspoon kosher salt
10 ounces semihard cheese (see page 23), grated (2 1/2 cups)
1/2 cup heavy cream

Steps:

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft but not brown, about 4 minutes.
Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt. Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.
Add the cheese and cream and stir until the cheese melts, about 2 minutes. Serve hot.
Make Ahead
The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months. Gently reheat over low heat, stirring frequently to avoid burning.

Tomato, Dill and White Cheddar Soup image

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
3 cups chopped leeks (white and pale green parts only)
4 28-ounce cans diced tomatoes with juices
4 1/2 cups canned low-salt chicken broth
6 tablespoons (packed) chopped fresh dill or 2 tablespoons dried dillweed
1/4 teaspoon cayenne pepper
1/2 cup light sour cream
4 ounces chilled sharp white cheddar cheese, sliced
Fresh dill sprigs

Steps:

Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.