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Midweek Lenten Soup Recipe #4

Creamy Tomato Cheddar Soup


2 Tbsp unsalted butter

½ medium onion, diced

1 28 ounce can crushed fire-roasted tomatoes

1 14.5 ounce can diced fire-roasted tomatoes

2 ½ c water (or chicken broth)

½ tsp pepper

2 tsp sugar


2 ½ c grated sharp Cheddar cheese (or Gouda, provolone or Swiss)

½ c cream


Melt butter over medium heat in a heavy-bottomed soup pot.  Add onion and season lightly with salt.  Saute until tender.

Add tomatoes, water (or broth), pepper and sugar.  Season to tast with salt.  Bring to a gentle boil, then reduce heat ans simmer for 5 minutes, stirring occasionally.

Add cheese and cream.  Remove from heat ant stir until cheese melts.

Serve hot.