Tomato-cream cheese soup

Yield: 4 servings

Measure Ingredient
3 ounces Cheese, cream; softened
2 cans Soup, tomato; condensed
2 cans Water; soup cans full
¼ teaspoon Celery seeds
\N \N Celery seeds, sliced stuffed olives, sliced mushrooms, or grated lemon rind

Put cream cheese in a saucepan and beat until smooth. Gradually add soup, mixing well. Add water and celery seeds and beat with rotary beater until blended. Heat, but do not boil; stir occasionally.

Garnish each serving with celery seeds, olives, mushrooms, or lemon rind.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-16-94

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