A recipe for October

Do you have lots of little misshapen ripe tomatoes that need to be used before they rot? Here's a pretty good recipe that I found at Big Oven. The link is http://www.bigoven.com/recipe164667

I modified it a little.

Tomatoes (enough to make about 3 cups, chopped)
2 stalks of celery, diced
3 tablespoons olive oil
3 cups chicken stock (or bouillon)
1/2 a medium onion, minced
1 cup milk
4 or 5 leaves fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces of Velveeta or any cheese that will melt nicely.

Combine the tomatoes and celery in a food processor and chop it until it is really juicy.
Pour olive oil into a large saucepan. Heat and saute the onions until golden
Pour the tomato mixture into the pan. Add the chicken stock and bring to a boil over medium heat.
Simmer uncovered for about 20 minutes.
Just before you are ready to eat, add the milk. Season with the basil, salt and pepper and cook over very low heat for another five minutes.
Add the cheese. Continue cooking, stirring constantly until the cheese melts and blends into the soup.
Serve at once.

If you like a spicy tomato soup, add a couple of tablespoons of salsa when you pour the tomatos into the pot.