cheddar tomato soup

Categories: Soups
Yield: 6 Servings

Measure	Ingredient
12	Whole fresh tomatoes
2 smalls	Onions; chopped
½ cup	Diced celery
1 cup	Chicken stock
1 cup	Cream
1 teaspoon	Ground basil
	Salt
	Black pepper
8 ounces	Cheddar cheese; shredded

Combine tomatoes, onions, and celery in food processor and blend until coarsely chopped. Pour into large saucepan, add chicken stock, and bring to a boil over medium heat. Simmer, uncovered, for 20 minutes. Add cream.

Season with basil, salt, and pepper. Cook over very low heat for five minutes. Add cheese and cook, stirring constantly, until cheese melts.

Serve at once.

Recipe by: Elizabeth Powell

Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 5, 1998