1 can cream of tomato soup
1 1/3 c. milk
Dash of salt
1/2 tsp. celery salt
1 1/2 c. cottage cheese, room temperature
Snipped parsley (optional)

Pour soup into heavy saucepan. Stir in milk, salt, and celery salt until blended. Heat thoroughly, but do not boil, stirring constantly. Just before serving, add cottage cheese and beat with rotary beater, just enough to break up curds. Heat a minute longer, serve after removing soup from heat. (Do not over cook.)