Cheddar tomato soup

6 Servings

Ingredients

QuantityIngredient
12Whole fresh tomatoes
2smallsOnions; chopped
½cupDiced celery
1cupChicken stock
1cupCream
1teaspoonGround basil
Salt
Black pepper
8ouncesCheddar cheese; shredded

Directions

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