Cream of Tomato Soup

wtorek, 4 lutego 2014

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!

0 komentarze :

Prześlij komentarz