UK standard issue canned tomato soup. My recipe came from a good food forum friend who called it that. It's sublime, as good as and beyond canned (comfort wise) as the recipe calls for white wine, apples and good stock in addition to canned tomatoesHomemade as a rule. Justa like Heinz with white wine and other things
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That's the one I was wondering aboutDipped in mustard?
I like soft Amish style pretzels dipped in mustard and cheese sauce. Similar flavor I'd think.Dipped in mustard?
Wait, you're mixing cheese into tomato soup?
That may be regional Americana by the sound of it - haven't tried it ...
Hey, that's a good combo, especially when you have homemade soup and an elevated grilled cheese, i.e. not Kraft slices.
Comes under Dude Food in culinary classificationI use shredded mild chedder cheese when I make it. Start slowly heating the soup/milk until it is hot and then slow mix in the cheese and stop just before it gets gooey
Seriously, I have never had an issue with it and I use it for all manner of things, tuna salad, pasta salad, egg salad and the list goes on. I see nothing wrong with it.
I believe Kraft slices are not classifiable as cheeseHey, that's a good combo, especially when you have homemade soup and an elevated grilled cheese, i.e. not Kraft slices.
That is correct, at least for the American cheese (they have sliced cheddar and other "real" cheese). I think the American is a pasteurized cheese food? At least it still needs to be refrigerated. Velveeta loaf is shelf stable.I believe Kraft slices are not classifiable as cheese
That would be why I wrote Kraft slices, instead of Kraft cheese slices.I believe Kraft slices are not classifiable as cheese
I think they call it a prepared cheese product.I believe Kraft slices are not classifiable as cheese
I have done this. When your soup is hot enough, you use cubed cheese, and it melts slowly, and you can swirl it and get super long cheesiness.
That would work for a wild rice and broccoli cheddar soup, but I strongly dislike tomato soup.
