1,000 Veg: Tomato-Cheddar Cheese Soup

[Guest guest]

* Exported from MasterCook *

 

Tomato-Cheddar Cheese Soup

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 100

Serving Size : 10 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups vegetable broth

(see separate recipes)

28 ounces canned whole tomatoes in thick purée

1 cup chopped carrots

1 cup chopped celery

2 tablespoons butter or margarine

3/4 cup chopped onions

2 tablespoons all-purpose flour

2 cups shredded Cheddar cheese

1/2 teaspoon anchovy-free Worcestershire sauce

 

Makes: 8 cups; serves: 10 to 12

 

For a terrific flavor combination - and an unusual visual presentation,

serve this very thick and rich soup with a dollop of Avocado Yogurt (see

separate recipe).

 

1. In a 3-quart saucepan, bring the broth to a boil. Add the tomatoes,

carrots, and celery. Cover and simmer 30 minutes or until vegetables are

softened.

 

2. In a 3-quart saucepan, melt the butter or margarine over medium

heat. Add the onions; cook until softened, about 3 minutes. Stir in the

flour until absorbed. Stir in the vegetables and broth; cook, stirring,

until mixture comes to a boil.

 

3. Place half of broth mixture in a blender or a food processor container

fitted with a steel blade. Cover and process until puréed. Repeat with

remaining broth.

 

3. Return to pot and stir in cheese and Worcestershire sauce. Cook,

stirring until cheese is melted and soup is heated through.

 

Variation: Garden Tomato Soup: Omit the Cheddar cheese and Worcestershire

sauce.

 

- - - - - - - - - - - - - - - - - -