Peppery Tomato and Cheddar Soup
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Peppery Tomato and Cheddar Soup
Peppery Tomato and Cheddar Soup
2 tbsp. Sunnyside Farms Butter
2 cups torn bite-size pieces Nob Hill Trading Co. Cheddar and Cracked Pepper Bread (in our Bakery)
1 (32- oz.) jar Raley's Cioppino Seafood Sauce
2 cups vegetable stock
Raley's Shredded Sharp Cheddar Cheese (garnish)
Fresh thyme leaves (garnish)

Prep: 10 minutes, Cook: 20 minutes, Serves: 4

1. Melt butter in a medium skillet over medium heat. Add bread and cook until golden brown and toasty, stirring frequently.

2. Place 1 cup bread pieces in a large saucepan with cioppino sauce and vegetable stock. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Carefully puree in a blender or with an immersion blender until smooth*.

3. Spoon into bowls and top each with remaining bread, shredded cheese and fresh thyme leaves. 

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Nutritional Information:
276 calories, 7 g protein, 15 g total fat (7 g sat.), 27 g carbohydrate, 2 g fiber, 11 g sugar, 29 mg cholesterol, 1647 mg sodium, 7 points