Cream Of Tomato Soup - cooking recipe

Ingredients

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)

Preparation

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