Cream Of Tomato Soup

• 2 (19 ounce) cans tomatoes, slightly drained
• 1 large onion, chopped
• 3 stalks celery, chopped
• fresh garlic (optional)
• 1 (10 ounce) can chicken broth
• 1/2 cup spicy clamato juice (try to use only the spicy flavor)
• 1/2 - 1 teaspoon dried dill
• 1/4 cup butter
• 1/2 cup flour
• pepper
• 2 cups milk
• 2 cups half-and-half cream (or use 4 cups half and half cream)
• 1 cup Cheese Whiz
• salt
• grated parmesan cheese (optional)

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

tomatoes, onion, stalks celery, fresh garlic, chicken broth, clamato juice, dill, butter, flour, pepper, milk, cream, salt, parmesan cheese

Taken from www.food.com/recipe/cream-of-tomato-soup-135396 (may not work)