<http://schema.org/recipeInstructions>
" In 5- to 6-quart saucepot, melt 2 tablespoons butter over medium heat. Add onion, shallots, green-onion tops, and garlic. Cook 5 minutes or until onion is tender. Meanwhile, in food processor with knife blade attached, or with chef&amp;#039;s knife, coarsely chop tomatoes, reserving puree. Add milk, cream, and tomatoes with their puree to saucepot. Increase heat to high; heat mixture to boiling. In 1-quart saucepan, melt remaining 2 tablespoons butter over low heat. With wire whisk, stir in flour and cook 2 to 3 minutes, stirring frequently, making sure mixture does not brown. Gradually whisk in 1 1/2 cups hot tomato mixture. Pour flour mixture into saucepot. Reduce heat to very low. Cook, uncovered, barely simmering, 30 minutes to blend flavors and thicken slightly, stirring frequently. Stir in torn dill sprigs, salt, and pepper. To serve, ladle soup into 8 bowls; top with Cheddar and garnish with dill sprigs if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26695/velvety-tomato-soup-2774/>