Triple Tomato, Rice and Cheddar Soup
Source of Recipe
Internet
List of Ingredients
2 cups diluted canned chicken or beef broth, or vegetable bouillon cubes
One 28-ounce can crushed tomatoes (3 1/2 cups)
12 ounces V-8 juice (1 1/2 cups)
One 14-ounce can Italian-style plum tomatoes (1 1/2 cups), coarsely chopped
and including juice
1 large clove garlic, crushed
2 teaspoons sugar
Freshly ground pepper
8 to 10 ounces sharp cheddar cheese (preferably white), shredded or cut into
fine strips (about 3 cups, loosely packed)
3 cups cooked Carolina rice
Recipe
In a 3-quart saucepan, combine all the ingredients except the cheese. Simmer gently, uncovered, for 20 minutes. Serve very hot, following the tomato soup and rice instructions above.
Variations: You can turn this into a chili-style dish by adding chili powder or your choice of chopped dried chilies -- chipotle add a haunting smoky flavor. A Fresh Touch: Chopped fresh parsley, basil, dill or coriander are all good additions. Chunks of avocado are thematic and a good bland contrast if you decide to zip up the soup with chilies.
Serves 4 to 6
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