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Cheesy Tomato Soup Recipe

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This recipe for Cheesy Tomato Soup, by , is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Pfarr
Added: Thursday, April 2, 2009


2 (14 1/2 to 16 ounce) cans diced tomatoes in juice
2 C. sliced celery
1 C. chopped onion
1 C. cold water
1/2 t. baking soda
1/4 C. butter
1/3 C. flour
5 1/2 C. milk
1 t. salt
1/3 t. pepper
2/3 t. dried dill weed
2 t. salt
2 C. shredded sharp cheddar cheese

Simmer tomatoes and juice, celery and onion until vegetables are tender. Combine cold water and baking soda; add to tomato mixture. It will bubble and foam as you stir it in. This neutralizes the tomato acid, so it doesn't curdle the milk. In a saucepan, melt butter. Stir in flour and cook. Gradually add milk and cook, stirring often, until milk comes to a boil and thickens. Stir the cream sauce into hot tomato mixture. Season with salt, pepper, dill weed and salt. Add cheese and stir until it is melted on low heat.




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