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Cheese & Chile Soup

soups, latin american

4 cups rich beef broth
10 cloves garlic; peeled
4 large tomatoes; chopped
3 medium onions; quartered
1/2 teaspoon mixed dried herbs
such as savory, thyme, rosemary, an
1 teaspoon sugar
1/4 teaspoon ground cumin
1 medium onion; cut into rings
1 long fresh mild green chile; cut into thin rings
1 red bell pepper
seeded and cut into thin rings
1 cup grated sharp cheddar cheese
1 cup grated mozzarella cheese
1 cup prepared mild or hot chunky salsa
1 teaspoon minced cilantro; for garnish

In a large saucepan bring broth, garlic, tomatoes, quartered onions, herbs, sugar, and cumin to a gentle boil. Reduce heat to simmer and continue cooking for 30 minutes. Puree in a blender and return to pan.Add onion rings, chile, and bell pepper to soup and simmer until vegetables are tender (about 15 minutes). Toss together cheeses. Ladle soup into a heated serving dish. Add cheese and salsa and stir gently. Sprinkle with cilantro and serve immediately. NOTES : Yield: 6 cups (serving size: 1 cup). 117 0 0 0 1302 0 0 0 0 2607 0 0 20081 26153 1325 0

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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