Cheddar Tomato Soup
Cheddar Tomato Soup recipe
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
tomatoes
fresh |
|
| 2 | small |
onions
chopped |
|
| ½ | cup |
celery
diced |
|
| 1 | cup |
chicken broth
|
|
| 1 | cup |
cream
|
|
| 1 | teaspoon |
basil
ground |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 8 | ounces |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
tomatoes
fresh |
|
| 2 | small |
onions
chopped |
|
| 118 | ml |
celery
diced |
|
| 237 | ml |
chicken broth
|
|
| 237 | ml |
cream
|
|
| 5 | ml |
basil
ground |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 231.2 | ml/g |
cheddar cheese
shredded |
|
Directions
Combine tomatoes, onions, and celery in food processor and blend until coarsely chopped.
Pour into large saucepan, add chicken stock, and bring to a boil over medium heat.
Simmer, uncovered, for 20 minutes.
Add cream.
Season with basil, salt, and pepper.
Cook over very low heat for five minutes.
Add cheese and cook, stirring constantly, until cheese melts.
Serve at once.
