A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cheesy Tomato Soup
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- #906
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
38 ounces tomatoes
1 large onion, chopped
1 cup celery, chopped
1 can (10 ounce size) chicken broth
1/2 cup clam and tomato juice
1 teaspoon dried dill weed
1/4 cup butter or margarine
1/2 cup all-purpose flour
4 cups 2% low fat milk
1 cup processed cheese spread
1 teaspoon freeze dried parsley
directions
NOTE: If clam and tomato juice not available, use tomato juice and add a sprinkle of celery salt and a dash or two of hot sauce.
Bring first six ingredients to boil in saucepan over medium heat. Cover, reduce heat and simmer about 20 minutes or until vegetables are cooked.
Meanwhile, in soup pot, melt butter. Remove from heat and blend in flour. Add milk and parsley, return to medium heat and cook, whisking constantly to make a thick white sauce.
Stir in vegetable mixture, then the cheese spread. Heat to just under boiling. Garnish with fresh parsley, if desired.
added by
sarajane
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 23, 2012
Fantastic recipe! No clamato....substituted one jar of salsa instead.Yummy!