Ingredients
- 1,100 ml water
- 950 gr tomatoes (diced)
- 700 ml milk
- 240 gr velveeta cheese
- 130 gr carrots (chopped)
- 100 gr celery (chopped)
- 60 gr onion (chopped)
- 60 ml water
- 10 ml chicken bouillon
- 3 gr salt
- 1 gr parsley flakes (chopped)
- 1 gr pepper
Combine tomatoes, celery, carrots, onion, chicken bouillon and 4.5 c water and simmer until vegetables are done and liquid is reduced. Shake together flour with a small portion of milk and add to vegetables with the rest of the milk. Cut the velveeta cheese in cubes and add to soup along with parsley, salt and pepper. Simmer at low temperature till hot.
