My husband and I liked the addition of the tomatoes; it gave it a tangy taste. I love the combination of tomatoes with cheese. I always add a slice of tomato to my grilled cheese. This soup recipe was so easy I couldn't believe how little time it took. It will become a winter classic in our house.
INGREDIENTS:
- 16 oz. package frozen broccoli
- 14.5 oz can diced tomatoes
- 2 T dried parsley
- 1 t. dried thyme
- 1 t. salt
- 1/4 cup milk
- 16 oz. pasteurized processed cheese, cubed
DIRECTIONS:
- Cook broccoli in large pot according to directions.
- Add tomatoes, seasonings, and milk. Stir well.
- Reduce heat to simmer. Add cheese and cover. Stir occasionally until cheese melts.
Difficulty: Easy
Time: 15 minutes prep; 1 hour (or less) cooking time
Source: adapted from a Gooseberry Patch recipe
Can you use regular cheese - I always have a block of cheddar in the house? Looks delicious
ReplyDeleteHi Katie-I'm not sure about the cheddar. I found this Do It Yourself Velveeta
DeleteRECIPE: DO-IT-YOURSELF VELVEETA
Ingredients
2 tbls. butter
2 tbls. flour
1-1/2 cup 2% milk
1 tsp. unflavored gelatin
2-1/2 cups shredded cheddar (or any other variety)
In a medium saucepan, melt butter and add flour. Cook for two minutes over moderate heat, then whisk in milk and unflavored gelatin. When milk bubbles, stir in cheese and any flavor add-ins, if desired. When cheese sauce reaches desired consistency, transfer to fondue pot over low heat.
Reheat over a double-boiler if necessary. Do not microwave — this will scorch the sauce.
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