Cream of Tomato Soup

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!