Tomato-Cheddar Soup

Name: Tomato-Cheddar Soup
Yield: makes about 6 cups; serves 4
Ingredients: 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

December 22, 2011

AT BEECHER’S, WE SERVE THIS CHUNKY TOMATO SOUP topped with fresh cheese curds and a Breadzel (page 244) on the side. It’s like eating a grilled cheese sandwich and tomato soup all in one dish. Rich and creamy and a snap to make, this soup makes a perfect lunch or light dinner.

Recipe notes

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