1 (10 ounce) package dry Italian-style processed cheese spread
1 (10 ounce) can condensed tomato soup
1 cup water
1/4 cup vegetable oil
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried rosemary
1/3 teaspoon lemon zest
3 tablespoons red wine
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans chicken broth
In a medium saucepan, soften butter. Add the processed cheese spread and simmer for 30 minutes, stirring occasionally.
Stir tomato soup into the blender, then add water and oil. Mix thoroughly.
Stir in oregano, basil, rosemary, lemon zest and wine and mix well. Add the chicken broth in the blender and mix until chicken stock is just blended. Stir into the tomato mixture.