Ham and Cheese Soup
I just made the best Ham and Cheese Soup. I got it from the 5 day pouch test link. I omitted the tofu and only used one can of deviled ham. I think next time I will only use 8oz of velvetta . This recipe is very comforting. YUMMO
Ham and Cheese Soup
This is a hearty and delicious soup. If you prefer use grated Cheddar or Jack cheese in place of the Velveeta. Taste before salting.
2 Tablespoons butter
1/2 cup carrots, chopped
1/4 cup onion, chopped
2 Tablespoons flour
1 teaspoon paprika
1 teaspoon dry mustard
6 cups chicken broth
12 ounces Velveeta Light, shredded
8 ounces lite firm silken tofu, diced
10 ounces deviled ham (2 cans)
1 cup sour cream, light
salt and pepper, to taste
1/4 cup Parmesan cheese
parsley, for garnish
In a large Dutch Oven over medium heat butter. Add carrots and onion and saute until soft and translucent. Stir in flour, paprika and dry mustard using a whisk. Cook for 2 minutes then slowly add the chicken broth whisking to prevent lumps. When soup is thickened add shredded Velveeta, the diced tofu and ham. Cook on a low simmer for 20 minutes stirring occasionally.
Remove from heat and stir in sour cream. Add salt and pepper to taste and serve garnished with a sprinkle of Parmesean cheese and a sprig of parsley.
Servings: 10
Notes: Per 1-cup serving: 264 calories. 19 grams protein, 15 grams fat (8 saturated) and 12 grams carbohydrate. Rich in Vitamin A and one serving has 53mg of calcium.
on 10/7/08 3:19 am
Okie dokie-my choices were based on what I had in the house and that I'm on soft mushies right now-so no meat. I think the ham or even some chicken would kick this into the good category, but for a soft mushy, it wasn't bad.
1 cup Imagine Corn soup 120 cal
2 cubes laughing cow light swiss 70 cal
1/4 chunk of lite tofu 35 cal
sprinkle of sea salt.
shot of protein powder to thicken up the soup a bit 60 cal
chunk the tofu/cheese, nuke it all for 2 minutes or so. (the soup was refrigerated so it was pretty cold to begin with).
When I'm off mushies I'd cut the soup back to 1/2 a cup, and some ham or chicken and let it all sit in the fridge before I nuked it-the tofu will absorb the cheese and ham taste. I actually really like the taste of tofu, but if you don't, leaving it to sit with other flavors pretty much obliterates any tofu flavor and it tastes like everything else.
