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3 whole fresh tomatoes
1 stalk celery, diced
3 cups chicken stock
2 scallions, minced
1 cup heavy cream
1 teaspoon ground basil
1/4 teaspoon onion salt
1/4 teaspoon black pepper
8 ounces Cheddar cheese, shredded
How To Prepare:
1. Combine tomatoes, and celery in food processor and blend until coarsely chopped.
2. Pour into large saucepan, add chicken stock and scallions, and bring to a boil over medium heat. Simmer, uncovered, for 20 minutes.
3. Add cream. Season with basil, salt, and pepper. Cook over very low heat for five minutes. Add cheese and cook, stirring constantly, until cheese melts. Serve at once.
Number of Servings:
4 - 6
Carbs per serving - include all nutritional information if known:
Total carbs: 27.88 4 servings = 7 carbs per serving; 6 servings = 4.65 carbs per serving