V8 Velvety Tomato Cheddar Soup Recipes

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.

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.

QUICK SAVORY CHEESE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.

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.

TOMATO POTATO CHEDDAR SOUP

Steps:

• In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
• Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
• Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
• Remove bay leaves and enjoy.

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.