Old Fashioned Cream of Tomato Soup

By Irene Alexander

A bowl of this tomato-flecked soup goes great with burgers or toasted-cheese sandwiches.

Ingredients: 1 14½ oz can chicken broth 1 small onion chopped, 2 Tbls. chopped green sweet pepper, 1 Tbls. chopped celery, 1 clove garlic, minced, 1/8 to ¼ tsp. ground black pepper, 1 14-½-ounce can stewed tomatoes or one 14½-ounce can whole, tomatoes, cut up, 1 10¾ oz. can condensed tomato soup, 1 tablespoon sugar, 1 cup half-and-half or light cream, ½ cup milk, 2 Tbls. butter or margarine,

Preparation: 1. In a large saucepan, combine chicken broth, onion, green pepper, celery, garlic and black pepper. Bring to boiling; reduce heat. Simmer, uncovered about 6 minutes or until the vegetables are tender.

2. Add the undrained stewed tomatoes or cut-up tomatoes, condensed tomato soup and sugar.

3. Bring the mixture to boiling; reduce the heat. Simmer, uncovered, for 20 minutes.

4. Stir in the half-and-half or cream, milk and butter or margarine.

Heat through. Makes 4 or 5 side-dish servings.