Print Edition: June 18, 2014
This soup is perfect for making, freezing, then reheating at work or school. It’s rich, creamy, cheesy, and easy to make. You can tailor the ingredients — there are a lot of optional ones — depending on your preferences. It’s rich enough to stand on its own, but works great with grilled cheese or garlic toast or even a spring mix salad.
2 tbsp softened butter
3 cloves garlic, coarsely chopped
1 28 oz. can tomatoes (preferably fire roasted)
2 cups chicken broth
1 small sweet onion
½ cup heavy cream
2 cups sharp cheddar, finely grated
1 tsp salt
½ tsp pepper
1 tbsp dried thyme (optional)
1 tbsp fresh cilantro (optional)
1 tbsp fresh basil (optional)
1 dollop sour cream (optional)
Melt the butter in a large saucepan over medium-low heat. Add the onion and garlic and cook for five minutes or until the onion softens, stirring occasionally. Turn the heat to medium-high and cook for three minutes.
Add the tomatoes (including the juice from the can), chicken broth, salt, and pepper, and bring to a boil. Lower heat, cover, and let simmer for 10 minutes.
Use this time to make garlic toast, grilled cheese sandwiches, or whatever side strikes your fancy. Then blend the soup in a blender until it reaches your desired consistency — it’ll take about two minutes for a smooth blend.
Return the soup to the pan and stir in cream. Keep on low and stir in cheese until melted.
Add a spoonful of sour cream to your bowl, and season to taste with basil, salt and pepper, thyme, or cilantro.