1/2 cup vegetable oil
1 medium onion, chopped
2 large tomatoes, sliced
1 small cherry tomato
2 cups cooked, diced carrots
1/4 cup cooked, diced celery
1 cup cooked, diced carrots
1/2 cup cooked, peeled and thinly sliced mushrooms
1/2 cup diced cross brown pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1 teaspoon dried parsley
1/8 teaspoon dried basil
1 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon minced fresh tarragon
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/8 teaspoon garlic powder
1 1/2 teaspoons ground black pepper
1 clove garlic, minced
1 pound frozen green tomatoes, thawed
1 pound frozen green tomatoes, thawed
1 pound frozen broccoli, thawed and drained
1 pound small shrimp, divided
1 pound cream cheese, room temperature
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, stir together oil, onion, tomato, carrots, celery, mushrooms, cross brown pepper, basil, oregano, parsley, basil, rosemary, sage, tarragon and garlic powder. Mix well. Fold into soup mixture.
Bake in preheated oven for 10 to 15 minutes, or until vegetables are tender.
Meanwhile, in a medium bowl, beat cream cheese, 1 cup cheese and 1 cup Swiss cheese until smooth. Stir into soup mixture. Spoon into 9 x 13-inch baking dish. Sprinkle with 2 tablespoons lemon juice.
Bake uncovered in preheated oven for 40 to 45 minutes, or until toothpick inserted into center comes out clean.