Tomato Cheddar Soup
3 whole fresh tomatoes
1 stalk of celery, diced
3 cups of chicken stock
2 scallions, minced
1 cup of heavy cream
1 teaspoon of ground basil
1/4 teaspoon of onion salt
1/4 teaspoon of black pepper
8 ounces of cheddar cheese, shredded
Combine tomatoes and celery in blender. Blend until coarsely chopped.
Pour into large sauce pan, add chicken stock and scallions, and bring to
a boil over medium heat. Simmer uncovered for 20 minutes. Add cream. add
basil, salt, and pepper. Cook over very low heat for 5 minutes. Add
cheese and cook, stirring constantly, until cheese is completely melted.
Serves 6. |
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