Tomato-Cheddar Soup

1. 1

   In a large saucepan over medium heat, melt the butter.

2. 2

   Add the onion and saute until soft but not brown, about 4 minutes.

3. 3

   Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt.

4. 4

   Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.

5. 5

   Add the cheese and cream and stir until the cheese melts, about 2 minutes.

6. 6

   Serve hot.

7. 7

   The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months.

8. 8

   Gently reheat over low heat, stirring frequently to avoid burning.

* Per serving · 4 servings · Values may vary.

No additional tips available.