SOUTHWEST CHEESE SOUP
Five ingredients and 20 minutes are all you need to make a homemade soup with Southwest flair.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In 4-quart Dutch oven, mix all ingredients except cilantro.
- Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.
Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 95 mg, Fiber 12 g, Protein 31 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 2210 mg, Sugar 20 g, TransFat 1/2 g
SOUTHWESTERN TOMATO SOUP
This smooth flavorful tomato soup is unbeatable when the season's ripest tomatoes are available and the weather starts to cool. Each delicious fresh-tasting bowlful will warm you from the inside out.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes., In a small skillet, saute onion and garlic in oil until tender. Transfer to a blender; add tomatoes and peppers. Cover and process until smooth., Press mixture through a strainer with a spoon; discard seeds. Place mixture in a large saucepan. Add the broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through., Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired.
Nutrition Facts :
SOUTHWESTERN CORN SOUP RECIPE
Smell the wonderful aroma of this Southwestern Corn Soup Recipe cooking on the stove! You'll love that our corn soup recipe is super thick and creamy.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings, 3/4 cup each.
Number Of Ingredients 7
Steps:
- Cook and stir peppers in butter in medium saucepan on medium heat 3 to 5 min. or until crisp-tender.
- Add cream cheese; cook on low heat 3 to 5 min. until melted, stirring frequently. Stir in VELVEETA, corn and milk; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
- Serve topped with chips.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 820 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 12 g, Protein 12 g
SOUTHWESTERN SOUP
A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.
Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
CHEESY TOMATO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 20
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.
SOUTHWESTERN CORN CHOWDER
Steps:
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
FRESH TOMATO SOUP WITH CHEESY CORNBREAD
This bread, using wholemeal flour and polenta, is easy to make, full of flavour and pairs perfectly with a smooth soup. It packs in three of your five-a-day, too
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h
Number Of Ingredients 19
Steps:
- First, make the bread. Heat oven to 200C/180C fan/gas 6 and line the base of a non-stick 500g loaf tin with baking parchment. Tip the flour, polenta and baking powder into a bowl with half the cheese, the paprika, onions and chilli, then toss together. Add the egg and milk and mix well. Turn out into the tin and top with the remaining cheese. Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean.
- To make the soup, heat the oil in a large pan and fry the celery, onion and carrots for 10 mins until softened. Add the potatoes, tomatoes, bouillon, tomato purée and garlic, then stir well. Cover with a lid and cook for 20 mins.
- Remove from the heat and blitz until smooth with a hand blender. If you're following our Healthy Diet Plan, spoon half the soup into two bowls and scatter with parsley. Cool, then chill the remainder for another day and wrap the remaining bread in foil and store in the fridge for up to three days. Reheat the soup in a pan or microwave, and slice and toast the bread before serving.
Nutrition Facts : Calories 406 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP
My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.
Provided by Christian Reynoso
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
- Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
- Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.
SOUTHWESTERN TOMATO SOUP
Garlicky southwestern inspired soup. The cilantro is really the key here, though if you've not tried cilantro before, consider reducing the qty to 1 cup to start since the flavor is unusual and intense.
Provided by rsarahl
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a stockpot on medium heat.
- Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
- Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low.
- Simmer for 30 minutes, uncovered.
- Stir in parsley and check for seasoning.
- Add additional salt and pepper if necessary.
- Add chickpeas, corn and cumin and bring back to a boil.
- Simmer for 5 minutes.
- Reduce heat to low.
- Stir in cilantro.
- Ladle soup into bowls.
- Garnish with crushed tortilla chips.
- Serve immediately.
EASY CHEESY SOUTHWESTERN TOMATO SOUP WITH CORN CHIPS
Categories Soup/Stew Cheese Tomato Vegetarian Quick & Easy Lunch Healthy Sour Cream
Yield 4 bowls
Number Of Ingredients 7
Steps:
- 1. In a large bowl, empty the tomato soup concentrate. 2. Instead of using a can of water, as per the soup's instructions, drain the liquid from the other two cans into the soup can. This makes the soup more flavorful. Top off with water if the amount is not sufficient. 3. Slowly whisk the can liquid into the soup for a smooth and even texture. 4. Stir in the cans of tomatoes and tomatoes and green chiles, mixing evenly with a large spoon. At this point, if you are serving a group, you can warm the total quantity of soup in a pot on the stove. If you are only preparing for one, you can scoop two hefty ladlefuls of soup into a bowl, and microwave it for 2 and a half minutes. The remaining soup keeps quite well in the refrigerator for 4-5 days. Avoid unnecessary heating, cooling, and reheating of uneaten soup, as the tomatoes will lose their firm texture. TO SERVE: 1. Place a hefty spoonful of sour cream into the center of the warm soup, and stir gently in small circles until evenly blended. 2. Crumble up 2-3 handfuls of the corn chip of your choice (I prefer Fritos) on top of the soup. 3. Sprinkle an even handful of shredded mexican style cheese over top. 4. After enjoying the attractive presentation, stir it all up, evenly coating the chips and mixing the cheese. 5. Enjoy!
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