Tomato Soup

1. 1

   If you have fresh tomatoes, cook them well and beat them up with a mixer.

2. 2

   Do not puree them, however.

3. 3

   If you use the canned tomatoes, beat them in the same manner.

4. 4

   Leave some of the chunkies.

5. 5

   Cook the tomato mixture and spices for 16 minutes. Cool the mixture down and pour in the milk.

6. 6

   Fold the cream cheese in; stir it until it is the consistency you want.

7. 7

   Do not leave the chunks of cheese floating around.

8. 8

   Mix until it is homogeneous.

9. 9

   Watch out for the tarragon.

10. 10

    It will overwhelm you.

* Per serving · 4 servings · Values may vary.

No additional tips available.