#147 – Tomato “n” Grilled Cheese Soup & Cheesy Potato Soup

hosted by Laverne Diede & Rhonda Fitterer

Tomato “n” Grilled Cheese Soup

  • 2- 28 ounce cans crushed tomatoes
  • 1 Tbsp. sugar
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups (1 pint) heavy cream
  • 2 slices white bread
  • 1 Tbsp. butter, softened
  • 1/4 cup shredded cheddar cheese

In a large soup pot over medium-high heat, combine tomatoes, sugar, garlic powder, salt, and pepper; bring to a boil, stirring occasionally. Reduce heat to low and slowly stir in heavy cream. Simmer 5-7 minutes; or until heated through. Do not allow to boil.

Toast bread, evenly spread with butter, then cut into 1 inch pieces. Place 3 pieces on each serving of soup then sprinkle with cheese. Serve immediately.

Cheesy Potato Soup

  • 7 cups chicken broth
  • 2 cups (1 pint) half and half
  • 2 1/2 cups instant mashed potato flakes
  • 4 cups shredded sharp cheddar cheese
  • 1/2 tsp black pepper
  • 2 scallions, thinly sliced

In a soup pot over medium heat, bring chicken broth and half and half to a boil. Stir in potato flakes, cheese and pepper, mix well. Cook 3-5 minutes, or until thickened, stirring constantly. Top with scallions, serve immediately.


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