Cheesy Monkey Bread with Creamy Tomato Soup

Cheesy Monkey Bread
1 1/2 cups shredded cheese (Colby and Monterey Jack blend nice with a sharp cheddar)
1/4 cup grated Parmesan cheese
1 can (4 oz.) chopped green chilies
1/4 teaspoon garlic powder (optional)
3 packages refrigerated biscuits

Combine cheeses, chilies, and garlic powder. Separate biscuits and cut each into fourths. Toss cut biscuits with cheese and chilies mixture. Place in 2 loaf pans, which have been sprayed with non-stick spray. Bake at 350 degrees for 20-25 minutes or until golden and cooked through. Invert pan on serving plate. Serve warm.
Creamy Tomato Soup
2 tablespoons butter
1/4 cup minced onion
2 tablespoon flour
1 cup chicken broth
1 quart tomatoes (approximately two 15 oz. cans crushed tomatoes)
1-2 tablespoons tomato paste (optional)
1 bay leaf
1 cup half and half
2 cups whole milk
salt and pepper to taste
pinch of sugar (if desired, for taste)

Melt butter in large saucepan. Add onions, cover and cook until onion is transparent. Stir in flour and cook 1 minute longer. Add tomatoes (see * below), puree, chicken broth, bay leaf, and simmer for approximately 10 minutes. Stir in half n half and milk. Add salt to taste and a pinch of sugar, if desired. Heat through, remove bay leaf, and serve.

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