Cheesy Tomato Soup With Potatoes |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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After modifying another recipe I came up with this wonderful soup. It tastes even better the second day. Ingredients:
1 (10 1/2 ounce) can chicken broth |
1/2 cup water |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon onion powder |
1/4 teaspoon cayenne pepper |
1/4 teaspoon mustard powder |
1/2 tablespoon soy sauce |
1 teaspoon worcestershire sauce |
1 (15 ounce) can diced potatoes, drained (add an extra can if you want chunkier soup) |
1 (14 ounce) can crushed tomatoes seasoned with basil garlic & oregano |
1/2 cup whipping cream |
4 -6 ounces velveeta cheese, cut into chunks |
1/2 cup sharp cheddar cheese, shredded |
1 tablespoon flour |
Directions:
1. Pour the broth & water into a large pot. Add the spices, soy sauce, Worcestershire, & potatoes to the pot then bring to a boil. Turn down the heat & simmer for 5 minutes.
2. Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano.
3. Add the crushed tomatoes, cream, & cheese, stir until melted. Mix the flour with 1 tablespoon of water then stir into the soup. Simmer for another 7-10 minutes.
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