Homemade Tomato Soup

1. 1

   Chop celery and onion very fine; put in large stockpot.

2. 2

   Cook for 5 minutes and then add cream cheese.

3. 3

   Cook over a low heat until cream cheese is melted.

4. 4

   Add stewed tomatoes and cook over medium heat, stirring constantly so mixture does not scorch.

5. 5

   After tomatoes have cooked down into smaller pieces, and your mixture is very thick, slowly add milk to the consistency you prefer your soup.

6. 6

   Add tomato juice.

7. 7

   Next, salt and pepper to taste, and cook over a low heat for 1/2 hour (adding milk if the soup gets too thick).

* Per serving · 4 servings · Values may vary.

No additional tips available.