Cheese Whiz Cream Of Tomato Soup Food

CREAMY TOMATO AND CREAM CHEESE SOUP

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.

TOMATO SOUP MAC AND CHEESE

Steps:

• Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter.
• Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain.
• Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds.
• Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes.
• Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed.
• Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta.
• Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

LOW-FAT "CREAM" OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent.
• Remove from the heat.
• Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice and evaporated milk.
• Return to the heat and add salt and pepper to taste.
• Cook until just boiling add cream cheese and whisk until smooth.
• Serve immediately.
• Or cool completely and freeze in rigid containers.
• To reheat: Thaw in fridge and warm in microwave or on stoptop.

THE EASIEST CREAMIEST CHEESE SAUCE

Steps:

• In a small saucepan over low heat combine all ingredients stirring until melted and combined (do not boil).

OH-SO-EASY TOMATO CREAM SOUP

Steps:

• Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan; heat through.