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.
