Tomato cheddar soup
8 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 4 | cups | Chicken stock |
| 3 | cups | Cheddar cheese; grated |
| 2 | larges | Cans tomatoes |
| 1 | teaspoon | Basil |
| ¼ | teaspoon | Thyme |
| ½ | teaspoon | Tarragon |
| 1 | (6 oz.) can tomato paste | |
Directions
Put tomatoes through a food processor and then through a strainer to remove seeds. Add all other ingredients and simmer for 20 minutes, stirring occasionally so that cheese doesn't settle on bottom and burn. Makes about 8 cups. Source: Cookbook USA Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...