Cheese and Popcorn Soup
Cheese soup, Vegetable soup recipe

I love cheese. I love popcorn. So, when I ran across this wonderful Cheese and Popcorn Soup,
I just had to try it. And wow! It is really tasty and the kids like it too. Next time you want to do something a little bit different in the cheese soup department, try this recipe. You will be happy you did!

What you'll need for cheese and popcorn soup:

- 1 tsp. of vegetable oil - 1/4 cup of chopped onion - 1/4 cup of sliced carrot - 1/4 cup of chopped celery - 1 small tomato (peeled and diced) - 2 cups of chicken broth or 1 14-oz. can of chicken broth - 4 oz. Neufchatel cheese (or cream cheese) diced - 1 tsp. of Champagne Mustard or Dijon-style mustard - 1 cup of low-fat milk - 1/2 cup of shredded extra-sharp Cheddar cheese oz.)* - 2 cups of popped popcorn

Fiestaware Scarlet 451 9-Inch Rimmed Soup Bowl

* Because I like cheese so much, I actually add more than what is called for in this recipe. I like a really prominent cheese flavor so adding more works for me. It's really a matter of taste.

What to do:

1. In a small skillet, heat the oil. Add the onion, carrot, and celery. Sauté over medium-high heat until the vegetables are lightly coated with oil, for about 30 seconds.

2. Add the tomato and cook 2 minutes longer.

3. Combine the sautéed vegetables and the broth in a medium saucepan. Bring to a boil and then reduce the heat to low. Cover and simmer for 20 minutes.

4. Pour the vegetable mixture into a blender or food processor. Add the Neufchatel or cream cheese and mustard and process until smooth.

5. Return puréed mixture to the saucepan. Add the milk and the cheese. Stir constantly over a medium heat until the cheese melts.

6. Ladle the hot soup into individual bowls and sprinkle liberally with popcorn.

This delicious soup recipe serves 4 people. (about 1 cup each)

For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.