Tomato cheddar soup

Yield: 8 Cups

Measure 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

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@...

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