Homemade Tomato Soup - cooking recipe

Ingredients

3 cans stewed tomatoes
2 stalks celery
1/2 medium onion
1 large cube cream cheese
1/2 c. tomato juice
milk
salt and pepper to taste

Preparation

Chop celery and onion very fine; put in large stockpot.
Cook for 5 minutes and then add cream cheese.
Cook over a low heat until cream cheese is melted.
Add stewed tomatoes and cook over medium heat, stirring constantly so mixture does not scorch.
After tomatoes have cooked down into smaller pieces, and your mixture is very thick, slowly add milk to the consistency you prefer your soup.
Add tomato juice.
Next, salt and pepper to taste, and cook over a low heat for 1/2 hour (adding milk if the soup gets too thick).