The Secret Recipe Blog

A simple soup for any cheese lover!

4 tablespoons utter or margarine
10-oz. cream of chicken soup
10-oz. cream of celery soup
1/2 Soup can Kraft’s mayonnaise
8-oz. jar Cheese Whiz
14-oz. can chicken broth
salt and pepper, to taste

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot but be careful not to let it boil.

(2 votes, average: 5.00 out of 5)

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Vine-ripened pear tomatoes pureed with fresh cream for a velvety smooth flavor accentuated by hints of red pepper and oregano.  Adding baking soda to the tomatoes keeps the milk from curdling.

5 tablespoons butter
1/2 cup chopped onion
5 tablespoons flour
4 cups milk
1/2 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups crushed tomatoes

Melt the Butter in a soup pot.
Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer.

(38 votes, average: 3.71 out of 5)

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