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.