Tomato Soup - cooking recipe

Ingredients

3 (28 oz.) cans or 1 qt. fresh tomatoes
4 Tbsp. dried onions
1 c. milk
1 Tbsp. salt
1 tsp. celery seed
8 oz. cream cheese
1 Tbsp. basil leaves
1/2 Tbsp. pepper
1/8 tsp. tarragon

Preparation

If you have fresh tomatoes, cook them well and beat them up with a mixer.
Do not puree them, however.
If you use the canned tomatoes, beat them in the same manner.
Leave some of the chunkies.
Cook the tomato mixture and spices for 16 minutes. Cool the mixture down and pour in the milk.
Fold the cream cheese in; stir it until it is the consistency you want.
Do not leave the chunks of cheese floating around.
Mix until it is homogeneous.
Watch out for the tarragon.
It will overwhelm you.