TOMATO-CHEDDAR SOUP

Tomato-Cheddar Soup image

Yield makes about 6 cups; serves 4

Number Of Ingredients 7

2 tablespoons unsalted butter
1/2 medium onion, diced
1 28-ounce can plus 1 14 1/2-ounce can crushed tomatoes in puree
3/4 teaspoon white pepper
3/4 teaspoon kosher salt
10 ounces semihard cheese (see page 23), grated (2 1/2 cups)
1/2 cup heavy cream

Steps:

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft but not brown, about 4 minutes.
Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt. Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.
Add the cheese and cream and stir until the cheese melts, about 2 minutes. Serve hot.
Make Ahead
The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months. Gently reheat over low heat, stirring frequently to avoid burning.