Tomato Cheese Fondue
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. This makes about 3½ cups. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Fondue Pot
Ingredients
- 2 tablespoons butter
- 1 cup tomatoes, diced
- ½ cup onion, diced
- 1 clove garlic, minced
- 1 can Soup Option, (10½ oz / 298 g)
- Seasoning Option
- Cheese Option, shredded
- Dipper Option
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of onion soup
- condensed cream of celery soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
OPTIONS
Seasoning - Use 1 Item
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ⅛ teaspoon hot pepper sauce
- ¼ teaspoon dry mustard
Cheese - Use 1 Item
- 750 grams Sharp Cheddar cheese, (1½ lb)
- 500 grams Swiss cheese, (1 lb)
- 750 grams Gruyere cheese, (1½ lb)
- 750 grams Monterey Jack cheese, (1½ lb)
Dipper - Use 1 Item
- French bread cubes
- celery sticks
- corn chips
- apple wedges
Instructions
- In a large saucepan on medium heat, melt the butter, then add the tomatoes, onion, and garlic. Cook, stirring often, for about 10 minutes or until slightly thickened.
- Stir in the Soup and Seasoning Options. Gradually add the Cheese Option, stirring after each addition until smooth.
- When the cheese mixture is smooth, pour into a fondue pot and keep warm.
- Serve with Dipper Option, enjoy.
Notes
This is high cost per serving just based on the amount of cheese used, but it certainly sounds like it would be worth it.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
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