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Ingredients
5medium size tomatoes
1medium size red onion
1 1⁄2cups vegetable broth
1teaspoon flour
2tablespoons margarine
1⁄4cup cheddar cheese
1⁄4cup parsley
2cloves or 2 garlic
1⁄2teaspoon salt and pepper, to taste
Steps
If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.
Pour the soup again to your sauce pan and add the cheese.
Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
Let it boiled and reduce the heat to simmer for 15 minutes.
Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
Sprinkle salt and pepper to taste.
After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
Add margarine to a medium size saucepan and let it melt at medium heat.
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