Here's an excellent creamy tomato soup recipe, it's great served with grilled cheese sandwiches, made with real cheese of coarse. Isn't that almost everyone's favorite comfort food combination?

2 tablespoons Watkins grapeseed oil, original
1 small onion, chopped
2 celery stalked, chopped
1 carrot, diced
1 28 oz. can whole tomatoes
1 28 oz. can crushed tomatoes
1/2 small can tomato paste
2 cups water
2 teaspoons Watkins chicken soup base
1 cup half and half or cream
Watkins Sea salt and black pepper to taste

Directions: In large soup pot, heat oil over low-medium heat and cook vegetables until soft. Add tomatoes, water and chicken soup base and simmer until vegetables are very tender, about 15 minutes. Remove 1/3 of the soup to a blender, allow to cool somewhat, and puree. Add puree back into soup.  Stir in seasonings and cream, re-heat soup but do not boil. Makes 6 servings.

Tip: this is wonderful made with fresh tomatoes when they are in season, substitute 6-7 cups of peeled, crushed fresh tomatoes for the canned ones. Dip fresh tomatoes in boiling water for two minutes, then in cold water, and the skins will slip right off.

Tip: If you prefer a chunky texture, you may omit the puree process. If you prefer a smoother texture, puree all the soup,  one third at a time.