Cheese Whiz Cream Of Tomato Soup Recipes

CHEESE WHIZ CREAM OF TOMATO SOUP

Steps:

• In a large pot simmer the tomatoes, onion, celery, broth, Clamato juice and dill until veggies are tender (about 20 minutes).
• Puree in a blender to a smooth consistency.
• In a Dutch oven or medium-size pot, melt butter, then whisk in flour to make a paste.
• Add in pepper to taste.
• Add in milk and half and half cream slowly; whisk to make a thick white paste.
• Stir in the tomato soup mixture and Cheese Whiz; stir until thick and hot.
• Season with salt and more pepper if desired to taste.
• Ladle into serving bowls.
• Sprinkle with grated Parmesan cheese if desired.
• Delicious!

CREAMY TOMATO AND CREAM CHEESE SOUP

Steps:

• Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
• In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
• Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
• Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.