Tomato Cheddar Soup

This soup is packed with fresh diced tomatoes, and you can use any variety you like or even substitute canned tomatoes for this recipe.

Prepare the ingredients. Dice 2 cups of tomatoes, 1 large yellow onion, 2 medium carrots, and 2 stalks of celery. Finely chop 2 tablespoons of parsley and mince 2 cloves of garlic. Prepare 4 cups of vegetable broth. Mix 1 teaspoon of dried basil leaves with 1/2 teaspoon of dried oregano leaves in a small bowl. Shred 2 cups of sharp cheddar cheese. Bring 2 tablespoons of butter to room temperature and measure 3 tablespoons of all-purpose flour.

In a large, heavy-bottomed soup pot over medium heat, add 2 tablespoons of olive oil. Add diced carrots and celery, sautéing until softened.

Next, toss in diced onion and minced garlic cloves, sautéing them until the onion turns soft and fragrant.

Pour the 4 cups of vegetable broth into the pot, add the dried basil, oregano, and diced tomatoes. Mix everything thoroughly until well combined.

Stir in freshly chopped parsley, mixing again thoroughly until everything is well combined. Salt and pepper to your taste.

Bring the soup to a boil, then lower the heat to maintain a gentle simmer, cooking on low for 30-40 minutes or until vegetables are tender.

Once the soup has simmered, combine 2 tablespoons of room-temperature butter with 3 tablespoons of all-purpose flour in a small bowl to create a roux. Gradually stir the roux into the soup until it dissolves and thickens, which should take about 3-5 minutes.

Lastly, stir in 2 cups of shredded sharp cheddar cheese, mixing until the cheese is fully melted.

Serve and enjoy!