Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
Read MoreRead Less
Tap or click steps to mark as complete
Cool hot soup quickly by refrigerating it in shallow containers. When cool, cover and refrigerate up 2 days. To freeze, place cooled soup in plastic freezer containers, leaving 1 to 2 inches of space at the top of each container to allow soup to expand as it freezes. Avoid leaving too much space to prevent freezer burn. Seal containers tightly and freeze up to 3 months.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
why does the recipe say puree, and the picture show a nice chunky soup ?
Mmmmmm so good!
This is the first soup that I have ever made and it was so easy! And it tasted great!!
I used a green pepper instead of a red pepper and I used Cheese Whiz instead of Velveeta. It turned out great!
I only pureed half of the soup, so it would still have some chunks in it.
I will definitly be making this soup again, and again!!