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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 10 |
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This is a hearty and delicious soup. If you prefer use grated Cheddar or Jack cheese in place of the Velveeta. Taste before salting. Each serving is 1 cup. This came from Obesity Help. I have not tried this, just posting for safe keeping. Ingredients:
2 tablespoons butter |
1/2 cup carrot, chopped |
1/4 cup onion, chopped |
2 tablespoons flour |
1 teaspoon paprika |
1 teaspoon dry mustard |
6 cups chicken broth |
12 ounces velveeta reduced fat cheese product, shredded |
8 ounces lite firm silken tofu, diced |
10 ounces deviled ham (2 cans) |
1 cup light sour cream |
salt and pepper, to taste |
1/4 cup parmesan cheese |
parsley, for garnish |
Directions:
1. In a large Dutch Oven over medium heat butter. Add carrots and onion and saute until soft and translucent. Stir in flour, paprika and dry mustard using a whisk. Cook for 2 minutes then slowly add the chicken broth whisking to prevent lumps. When soup is thickened add shredded Velveeta, the diced tofu and ham. Cook on a low simmer for 20 minutes stirring occasionally.
2. Remove from heat and stir in sour cream. Add salt and pepper to taste and serve garnished with a sprinkle of Parmesean cheese and a sprig of parsley.
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