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Progresso Grilled Cheese Tomato Soup
Ingredients Well, for ingredients, you shall prepare for 1 can (19 ounces) Progresso® Vegetable Classics tomato basil soup, 2 packages (1.5 ounces each) individual-size Colby-Monterey Jack cheese blend cubes, from 7.5-ounce package, 1/2 cup croutons, divided into 2 resealable snack-sized food storage plastic bags The Making Firstly, you shall heat the soup as per the direction attached to the soup can. For each serving, pour in warm soup into small insulated bottle. Pack in lunch bag with cheese cubes, croutons and plastic spoon. At lunch time, add cheese cubes and croutons to soup.
Progresso Thai Chicken Soup Let's bring joyful to your dining table today. Fantastic Progresso Soup.
Ingredients Well, for ingredients, you shall prepare for 1 tsp canola oil, 1 small onion (peeled & cut into thin wedges) (1 cup), 2 cups sliced fresh mushrooms (6 ounces), 1/2 medium red bell pepper, cut into thin bite-size strips (1 cup), 2 cloves garlic, (peeled & finely chopped), 1 tsp red curry paste, 1 carton (32 ounces), Progresso® reduced-sodium chicken broth (4 cups), 1 1/2 cups shredded cooked chicken breast, 1 tsp packed brown sugar, 1/4 tsp salt, 1 tbsp cornstarch, 2 tbsp cold water, 1 can (14 ounces) reduced-fat (lite) coconut milk (not cream of coconut), 4 cups fresh baby spinach leaves, 2 tbsp chopped fresh cilantroLime wedges, if desired The Making Heat oil in a saucepan, saute onions and mushrooms for about 3 minutes. Add in bell pepper and garlic. Cook for another 2 minutes. Stir constantly. Remove from heat and stir in curry paste until melted completely. Stir in broth, chicken, brown sugar and salt. Return to boiling. Reduce heat and simmer for about 5 minutes. Stir constantly. In another separate bowl, mix cornstarch and water until smooth. Add the cornstarch mixture and coconut milk into soup mixture. Simmer for about 2-3 minutes over medium heat. Stir constantly until slightly thickened. Add in spinach and cilantro. Cook for about 1 minute. Garnish soup with lime wedges before serve.
Progresso Minestrone Soup
Ingredients To prepare 1/4 cup extra-virgin olive oil, 6 medium cloves garlic (peeled and chopped), 2 cups finely chopped yellow onions (2 small), 1 cup diced celery (2 medium stalks), 1 cup peeled and diced carrots (2 medium), 1 tbsp of finely chopped fresh rosemary or thyme leaves, 1 can (15 ounces) Progresso® cannellini beans (drained), 1 1/2 cups undrained Progresso® diced tomatoes (half of a 28 ounces- can), 4 cups diced green or yellow zucchini (5 small), 1 cup uncooked tubetti pasta or other small tube pasta (4 ounces), 2 cartons (32 ounces each) Progresso® reduced-sodium chicken broth, Salt and freshly ground black pepper, if desired, 1/2 cup shredded Parmesan cheese The Making Prepare a soup pot, heat oil and saute garlic until soft. Add in onion, celery and carrot. Cook for about 10 minutes. Stir frequently. Add in rosemary, beans, tomatoes, zucchini, pasta and broth, bring to boil. Reduce heat and simmer for about 20 minutes. Season with salt and pepper. Serve soup with cheese. Yummy! Enjoy all these Progresso Soup! Awesome Progresso Soup.
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