Cream of Tomato Soup
Time: 30 mins
Ingredients
- 2 (19 ounce) cans tomatoes, slightly drained
- 1 large onion, chopped
- 3 stalks celery, chopped
- fresh garlic (optional)
- 1 (10 ounce) can chicken broth
- 1/2 cup spicy clamato juice (try to use only the spicy flavor)
- 1/2-1 teaspoon dried dill
- 1/4 cup butter
- 1/2 cup flour
- pepper
- 2 cups milk
- 2 cups half-and-half cream (or use 4 cups half and half cream)
- 1 cup Cheese Whiz
- salt
- grated parmesan cheese (optional)
Directions
- 1 In a large pot simmer the tomatoes, onion, celery, broth, Clamato juice and dill until veggies are tender (about 20 minutes).
- 2 Puree in a blender to a smooth consistency.
- 3 In a Dutch oven or medium-size pot, melt butter, then whisk in flour to make a paste.
- 4 Add in pepper to taste.
- 5 Add in milk and half and half cream slowly; whisk to make a thick white paste.
- 6 Stir in the tomato soup mixture and Cheese Whiz; stir until thick and hot.
- 7 Season with salt and more pepper if desired to taste.
- 8 Ladle into serving bowls.
- 9 Sprinkle with grated Parmesan cheese if desired.
- 10 Delicious!
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