V8 SOUP
Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.
Provided by Millereg
Categories Grains
Time 1h
Yield 2/3 gallon, 10 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes and onions in soup pot and just cover with water.
- Add butter and boil until potatoes are tender but not too soft.
- Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
- Bring to a boil, and then reduce heat to low and cook for 15 minutes.
- Just before serving stir in milk and salt and pepper.
Nutrition Facts : Calories 113.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 304.4, Carbohydrate 24.2, Fiber 3.6, Sugar 7.6, Protein 3.2
TOMATO-CHEDDAR SOUP
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté until lightly softened, about 3 min. Stir tomato paste and flour into onion for 1 min. Slowly whisk in milk and broth to avoid lumps. Stir in tomatoes and season lightly with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 min.
- Using a hand blender, purée soup until smooth. Press through a fine mesh strainer to remove seeds. Return soup to pan and bring back to a simmer. Stir in Worcestershire sauce and 3/4 cup (175 mL) cheese until melted.
- Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.
Nutrition Facts : Calories 300, Fat 18, Carbohydrate 22, Protein 15
SPICY TOMATO AND CHEDDAR SOUP
Steps:
- Preheat the broiler. Line a sheet pan with foil.
- Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes.
- Add the oil to a large pot set over high heat. Saute the garlic, onions and oregano. Reduce the heat to medium.
- Add the broiled tomatoes to the pot and mix into the sauteed onion mixture. Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth, hot sauce and canned tomatoes to the pot. Season with salt and pepper. Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until smooth. Simmer the soup on low for 5 minutes.
- Divide the soup among four bowls, then garnish with the reserved cheese and some Croutons.
- Preheat the oven to 375 degrees F.
- Place the cubes on a sheet pan in a single layer and sprinkle the oil over the bread. Season with salt and pepper. Bake until crisp and golden, about 10 minutes.
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!
Provided by januarybride
Categories Cheese
Time 1h2m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 380.1, Fat 22.6, SaturatedFat 13.6, Cholesterol 62.8, Sodium 1292.5, Carbohydrate 25.4, Fiber 2.5, Sugar 9.3, Protein 19.2
TOMATO-CHEDDAR SOUP
This is a wonderful rendition of the old-style tomato soup. I'm sure that you will enjoy this new flavor.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté until lightly softened, about 3 minutes. Stir tomato paste and flour into onion for 1 minute. Slowly whisk in milk and broth to avoid lumps. Stir in tomatoes and season lightly with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
- Using a hand blender, purée soup until smooth. Press through a fine mesh strainer to remove seeds. Return soup to pan and bring back to a simmer. Stir in Worcestershire sauce and 3/4 cup cheese until melted.
- Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.
TOMATO-CHEDDAR SOUP
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.
V8 CABBAGE SOUP
I've tried a variety of cabbage soups, and none can compare to my tasty bowl of heaven, taste great and its good for you !!
Provided by Chef Dan 74
Categories Low Protein
Time 1h
Yield 5 quarts, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Clean and cut your fresh vegetables into small bite size pieces.
- Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes.
- Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour.
- If you want your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.
Nutrition Facts : Calories 144.1, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.1, Sodium 722.7, Carbohydrate 27.5, Fiber 8, Sugar 12.5, Protein 5.9
V8 SOUP
If you love your glass of V8 in the morning, imagine a steaming hot bowl of it [as a soup] at lunchtime with a creamy grilled cheese sandwich!
Provided by TROY RAY
Categories Other Snacks
Time 15m
Number Of Ingredients 6
Steps:
- 1. Dissolve arrowroot powder in a 1/4 cup of lukewarm water.
- 2. Place V8 Juice®, crushed tomatoes and kosher salt in large pan and bring to boil. Reduce by a quarter; about 7 minutes.
- 3. Reduce heat to a simmer and stir in arrowroot mixture and cook for another 3 to 4 minutes until "soup" thickens.
- 4. Garnish with sour cream and chopped parsley. Enjoy!
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