Tomato cheddar soup
Yield: 8 Cups -JUDI
Ingredients:
- 4 c Chicken stock
- 3 c Cheddar cheese; grated
- 2 lg Cans tomatoes
- 1 ts Basil
- 1/4 ts Thyme
- 1/2 ts Tarragon
- 1 (6 oz.) can tomato paste
Instructions:
Put tomatoes through a food processor and then through a strainer to remove seeds. Add all other ingredients and simmer for 20 minutes stirring occasionally so that cheese doesn't settle on bottom and burn. Makes about 8 cups. Source: Cookbook USA Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
