Tomato-cream cheese soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cheese, cream; softened |
| 2 | cans | Soup, tomato; condensed |
| 2 | cans | Water; soup cans full |
| ¼ | teaspoon | Celery seeds |
| Celery seeds, sliced stuffed olives, sliced mushrooms, or grated lemon rind | ||
Directions
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