🫙 From the Spice Rack
Cheese and Chili Soup
4 cups rich beef broth 10 cloves garlic -- peeled 4 large tomatoes -- chopped 3 medium onions -- quartered 1/2 teaspoon mixed dried herbs -- (italian seasoning) 1 teaspoon sugar
italianmaineasy
Ingredients8 items
Ingredients
- 4cuprich beef broth
- 10clovegarlic -- peeled
- 4large tomatoes -- chopped
- 3medium onions -- quartered
- 1/2teaspoonmixed dried herbs -- (italian seasoning)
- 1teaspoonsugar
- 1/4teaspoonground cumin
- 1medium onion -- cut into ring
Directions
- 1
4 cups rich beef broth 10 cloves garlic -- peeled 4 large tomatoes -- chopped 3 medium onions -- quartered 1/2 teaspoon mixed dried herbs
- 2
Reduce the h eat to a simmer and continue cooking for 30 minutes
- 3
Puree in a blender and ret urn to the pot
- 4
Add the onion, chili, and bell pepper to the soup and simmer fo r about 15 minutes, or until the vegetables are tender
- 5
Toss the two cheeses to gether
- 6
Ladle the soup into a heated serving dish
- 7
Add the cheeses and salsa an d stir gently
- 8
Sprinkle with the cilantro and serve immediately