Recipe by Nasseh
After modifying another recipe I came up with this wonderful soup. It tastes even better the second day.
Top Review by breezermom
I ate this soup on the first day, so I don't know now if it will be better the next day. Tonight I had it for dinner and I liked it, but didn't love it. I diced fresh potatoes and cooked them in the chicken broth and water. Other than that I made the recipe exactly as stated. It may be that I prefer a "regular" tomato soup or a regular "potato" soup; maybe that is why I didn't love it. I'll try it again on the second day to see if that makes it a 5 star recipe! Thanks for the totally different take on tomato soup.
- 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) candiced potatoes, drained (add an extra can if you want chunkier soup)
- 1 (14 ounce) cancrushed 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 See How It's Made
- 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.
- Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano.
- 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.