Velvety Grilled Cheese Soup Recipes

Steps:

• Heat oven to 350ºF.
• Brush 2 Tbsp. oil evenly onto both sides of bread slices; place on baking sheet. Bake 4 to 5 min. on each side or until golden brown on both sides.
• Meanwhile, heat remaining oil in large saucepan on medium heat. Add vegetables; cook 10 min. or until crisp-tender, stirring occasionally. Stir in broth and milk. Bring to boil. Gradually stir in VELVEETA, cooking on medium-low heat after each addition until melted. Add cream cheese; cook until melted, beating frequently with whisk. Stir in mustard and pepper.
• Heat broiler. Sprinkle toast slices with cheddar; broil 2 to 3 min. or until bubbly. Serve with soup.

Steps:

• Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
• Stir in green onion, sesame oil, pepper and salt, to taste.

Steps:

• Top four of the bread slices with cheese slices. Cover with remaining bread slices.
• Spread outside of sandwich evenly with mayonnaise.
• Cook in skillet on medium heat until lightly browned on both sides.
• Cut each sandwich on diagonal from corner to corner. Serve with dill pickle slices and chips.

Steps:

• Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minute or until vegetables are tender.
• The recipe said to mash the vegetables with a potato masher to desired consistency. However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed. (This was incredible this way!).
• Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.