V8 Velvety Tomato-Cheddar Soup

1. 1

   In a saucepot, melt the butter then saute' brown rice, onions and carrots over medium heat for 5 minutes.

2. 2

   Add broth and bring to a boil.

3. 3

   Reduce heat and simmer 35 minutes or until rice is tender.

4. 4

   In a blender, puree mixture for 2 minutes and then return it to the saucepot.

5. 5

   Add the juice and cook 10 minutes.

6. 6

   Stir in the half and half and cheese.

7. 7

   When cheese is melted, serve up the soup.

8. 8

   Garnish with kettle corn and some fresh chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.