I need a simple recipe for our church group for tomato cheddar soup for serving 50 people.
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The Washington Post has an excellent Tomato-Cheddar Soup Recipe. The recipe has some good tips and cooking secrets by Linda Carucci. One of her secrets tells you to use baking soda to neutralize the acid in the tomatoes, plus it stops your milk from curdling. The recipe will make 4 to 6 servings. I would say 5 servings is a good number to use to calculate the recipe. You will need to make 10 times this recipe to feed 50 people. You can find her recipe here:
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