V8 Velvety Tomato Cheddar Soup Food

CHEESY TOMATO SOUP

Steps:

• Preheat the oven to 375 degrees F.
• For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
• Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
• For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
• Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
• To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.

V8 CABBAGE SOUP

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.

V8 SOUP

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.

V8 VELVETY TOMATO-CHEDDAR SOUP

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.

VELVEETA® CHEESE SOUP RECIPE

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
• Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.

V8 ESCAROLE AND WHITE BEAN SOUP

Steps:

• In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
• Add escarole and cool 3 minutes, or until wilted.
• Stir in cheese and serve.
• Garnish with fresh parsley and/or additional Parmesan cheese.

TOMATO-CHEDDAR SOUP

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.

V8 CHICKEN VEGETABLE SOUP

Steps:

• Combine all ingredients except corn, peas, and chicken in a slow cooker.
• Cover, and cook on low 4-6 hours.
• Add vegetables and chicken 1 hour before serving.

CREAM OF JALAPEñO SOUP

Steps:

• Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
• Stir in tomatoes and cook for another 7 minutes (should be saucy).
• Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
• Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
• Simmer for 5 minutes, stirring occasionally.
• Do not boil!
• Remove from heat and stir in cheese.
• Adjust salt and pepper as needed.