Tomato Soup w/ Cheesy Monkey Bread
The bread is a great savory variation of the old, popular, sweet pull-a-part bread. It is a nice accompaniment to any supper, but goes wonderfully with Creamy Tomato Soup. Serve 6-8.
List of Ingredients
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Ingredients:
Cheesy Monkey Bread
1 1/2 cups shredded cheese (Colby and Monterey Jack blend nice with a sharp cheddar)
1/4 cup grated Parmesan cheese
1 can (4 oz.) chopped green chilies
1/4 teaspoon garlic powder (optional)
3 packages refrigerated biscuits
Method:
Combine cheeses, chilies, and garlic powder. Separate biscuits and cut each into fourths. Toss cut biscuits with cheese and chilies mixture. Place in 2 loaf pans, which have been sprayed with non-stick spray. Bake at 350 degrees for 20-25 minutes or until golden and cooked through. Invert pan on serving plate. Serve warm.
Creamy Tomato Soup
Ingredients:
2 tablespoons butter
1/4 cup minced onion
2 tablespoon flour
1 cup chicken broth
1 quart tomatoes (approximately two 15 oz. cans crushed tomatoes)
1-2 tablespoons tomato paste (optional)
1 bay leaf
1 cup half and half
2 cups whole milk
salt and pepper to taste
pinch of sugar (if desired, for taste)
Method:
Melt butter in large saucepan. Add onions, cover and cook until onion is transparent. Stir in flour and cook 1 minute longer. Add tomatoes (see * below), puree, chicken broth, bay leaf, and simmer for approximately 10 minutes. Stir in half n half and milk. Add salt to taste and a pinch of sugar, if desired. Heat through, remove bay leaf, and serve.
Recipe
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