4, 28 OZ Cans Crushed Tomatoes
3 Large Onions peeled & chopped
3 Ribs of Celery chopped
1 Large Can Chicken Stock
8 OZ cream Cheese
4 Cups 1/2 & 1/2 Milk
1 Cup Sour Cream
1 TSP White Pepper
1 TBS Sugar or more to taste, add the TBS taste & add more if needed just a TBS at a time. taste after adding each TBS so you do not end up with sweet soup. I used 1 TBS only.
1/2 TSP Nutmeg
1/4 TSP Cloves
Parsley For Garnish
4 TBS Butter
In a large soup pot melt the butter & add the celery & onions. Cook until clear & somewhat tender about 8 minutes over medium heat. Add the tomatoes & chicken stock. Stir & cook about 1/2 hour over medium heat. Add the cream cheese & 1/2 & 1/2 milk. Heat over medium heat stirring to melt cheese. Once cheese has melted stir in sour cream & seasonings. Continue to cook another 15 minutes. Serve with parsley sprinkle on top of soup. This makes a huge pot of soup that is great for crowds or to put in containers for freezing. Plan on about 15 servings from this recipe or cut recipe in 1/2 for a family sized pot!
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