The Good Tomato Soup

There are a couple of things that my family refers to as “the good” so and so. This tomato soup recipe is one of them. I think it is from a Best of Bridge cookbook that my mom has, but I can’t even remember the proper name for it. It’s just the good tomato soup because it is GOOD. I love pretty much any type of tomato soup, but I have to say that this is my number one favourite recipe for it. It makes an outrageous amount of soup, so either cut it down or freeze it. I chose to freeze it because it will keep for ages, and there are always days when I am just really in the mood for it.

The Good Tomato Soup
2 19 oz. cans tomatoes
1 large onion, finely chopped
1 cup chopped celery
10 oz can chicken broth
1/2 cup spicy clamato juice
1 tsp dill
1/4 cup butter or margarine
1/2 cup flour
4 cups milk
1 cup cheese whiz (the best part!)
parsley for garnish

Simmer tomatoes, onion, celery, broth, clamato juice, and dill until veggies are cooked, about 20 minutes. After this, I transferred everything to the food processor because I don’t really like it when the soup is chunky. It’s not in the recipe though so you can do whatever suits you. I had to do it in two sections because there was too much to put in the food processor all at once. Return to the pot. In a medium-sized pan, melt butter and blend in flour to make a paste. Add milk slowly, stirring constantly, to make a thick white sauce. Stir in vegetable mixture. Fold in cheese whiz and voila!

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