Cheesy Tomato Soup With Potatoes Recipes

Steps:

• Preheat the oven to 425 degrees F. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes.
• Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes.
• Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.
• Puree the soup with an immersion blender, thinning with up to 1/4 cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper.

Steps:

• Preheat the oven to 375 degrees F.
• For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
• Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
• For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
• Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
• To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.

Steps:

• Saute onion in olive oil.
• Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
• Boil gently about 15 minutes until potatoes are tender, but not falling apart.
• Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
• Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
• Remove bay leaves before serving.
• Serves 8-10.

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.