Tomato Cheddar

This is the closest I've found to the most delicious Tomato n Cheddar soup, from Hale and Hearty. Feel free to add tortellini or some other pasta, for an even heartier soup.

duffydyer @cook_3277349

This is the closest I've found to the most delicious Tomato n Cheddar soup, from Hale and Hearty. Feel free to add tortellini or some other pasta, for an even heartier soup.

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Ingredients

2 tablespoonsolive oil
1medium sized yellow onion, diced
3 stalkscelery, diced
2 teaspoonsminced garlic
2 CansSan Marzano Tomatos
2 Tablespoonsflour
3 cupschicken or vegetable broth
Fresh thyme or 2 teaspoons ground thyme
1 cupwhole milk, cream or half-and-half
2 cupssharp or extra sharp cheddar cheese
to tasteSalt and Pepper

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Steps

1

In a large pot, heat 3 cups chicken stock. I prefer homemade of course but whatever is easiest.
2

In a medium sized saute pan, add 2 tablespoons olive oil or butter. Add celery, onion, garlic and cook for 4-5 minutes, until lightly browned. You can also add flour here, which will ultimately make the soup a bit more thick.
3

Add the sauteed vegetables to the broth. Next add 2 cans of tomatoes including the juice and the thyme, stirring well. Also add the flour (optional).
4

Bring the mixture to a boil, reduce heat, cover, and let simmer for approximately 25 minutes, stirring occasionally.
5

After approximately 25 minutes, remove the thyme stem and puree the soup mixture with a blender. Make sure to do this in several batches to guarantee the soup is well blended.
6

Return to the pot and add milk and cheese, and heat until the cheese is melted well. Season with salt and pepper and garnish with cheese before serving.