This is a fairly easy soup, although it might seem a little time consuming the result is well worth it. Depending on how thick you like your soup, you may need to add a little stock, I find it doesn't need it though..
This soup is my own recipe and is easy to make. It's thick and creamy texture is very filling and combined with a crusty french bread becomes a meal unto itself. Reheats on the stove or in the microwave very well so don't be afraid to make this several days ahead of time.
Originally from Cooking Light, I think. This is a great soup for those of you that love tomato's like I do! Perfect for the cold weather months when you want something a little different than the canned tomato soup.
I am a mother of 3 young toddlers and LOVE to cook, but don't always have the time for lengthy preparation. I do, however expect the same taste! I look for and create easy recipes that taste magnifico! This is one of my favorites!
***I HAVE RECENTLY ALTERED RECIPE FOR LOWER FAT/CALORIES. IT STILL TASTES GREAT, I ALSO REMOVED THE CORIANDER SINCE SOME PEOPLE WERE NOT FOND OF THAT FLAVOR. PERFECTO!
This goes together in a flash-and is really flexible for using ingredients on hand. You can either make this with noodles or dumplings, or leave them out. We like our soup salty, so adjust that to your taste.
This is one of my favorite soups. I got this recipe from my most used cookbook. Try using turkey bacon and light/fat free ingredients for a healthier option. Cooking times does not include baking potatoes
My dad used to make this for us kids when my mom was too tried to cook.There was 10 kids in my family, Only the first one was my half brother. There are nine girls and two boys. So this is fast and easy, most of all very good and filling.
This recipe came from my friend, Michelle, who I used to work with...This was her Mom's recipe -- who was the chef in a small bistro here in Southern Indiana...Michelle's Mom passed away a couple of years ago and I'm so proud to have this recipe to pass on...
Hudson's was a department store in Michigan which is now owned by Marshall Fields. Hudson's had darling little cafes inside their stores, and one of their specialties was this amazing cheddar cheese soup. It's the best I've ever had, and I think you will agree! Angostura bitters is a surprise secret ingredient that really adds to the flavor.
Be sure to use good quality, sharp aged (12 months or more) cheddar. It is absolutely KEY to the success of this recipe.