A comforting and flavorful tomato-based soup with a creamy texture and a hint of cheddar.
Combine the potatoes, onion, celery, tomatoes, oregano, and pepper in a large saucepan. Add the boiling water.
Cut the vegetables into uniform sizes for even cooking.
Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 15 minutes.
Cover the saucepan partially to retain heat while allowing steam to escape.
In a double boiler, melt the butter over simmering water.
Ensure the water in the double boiler does not touch the bottom of the bowl.
Stir in the flour, dry mustard, and Worcestershire sauce until smooth.
Stir continuously to avoid lumps.
Gradually add the milk, stirring constantly until the mixture thickens.
Use warm milk to prevent the sauce from curdling.
Stir in the cheddar cheese until melted and smooth.
Add the cheese in small batches for a smoother sauce.
Pour the cream sauce into the saucepan with the vegetables and bring to a gentle boil.
Stir gently to avoid breaking the vegetables.
Garnish with fresh parsley and serve hot.
Serve with a slice of crusty bread for a complete meal.
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