Delicious Cheddar Cheese Soup

• 1 c. sharp Cheddar cheese, shredded
• 1 c. Deluxe American cheese
• 1/4 c. Parmesan cheese
• 1 (3 oz.) jar chopped pimento
• 1 (15 oz.) can peeled crushed tomatoes
• 1 small onion, finely chopped
• 2 small carrots, finely chopped
• 1 c. chopped broccoli
• 3 c. water
• 4 c. milk
• 1/2 c. flour or more
• 2 sticks celery, finely chopped
• 1/4 c. butter or margarine
• 1 green or red pepper, chopped

1. Cook all vegetables in water; steam until tender.
2. Add all the cheeses and butter until melted.
3. Stir constantly.
4. Turn off stove. Add flour to milk until no lumps are visible.
5. Pour this into the vegetable and cheese stock.
6. Stir well and cover kettle; let stand for 5 minutes.
7. Important:
8. Be sure your burner is off and soup is not boiling when you add the milk mixture, as this will make it curdle.
9. The heat of the covered pot will make it thicken.

cheddar cheese, deluxe, parmesan cheese, pimento, tomatoes, onion, carrots, broccoli, water, milk, flour, celery, butter, green

Taken from www.cookbooks.com/Recipe-Details.aspx?id=886863 (may not work)