Tomato Cheddar Soup
A blend of asparagus, tomato, and cheddar goodness! A super rich and most satisfying way to enjoy the end of the season tomato harvest.
Ingredients
- 2.25 pounds asparagus ends
- 9 ounces onion diced
- 8 ounces butter unsalted
- 8 ounces flour
- 12 cups chicken stock
- 28 ounces canned tomatoes, diced fire roasted Muir Glen
- 12 ounces cheddar cheese grated
- 16 fluid ounces heavy cream
- 6 leaves basil julienned
- salt and pepper to taste
Instructions
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Melt the butter in the large soup pot. Dice asparagus ends and sauté with diced onions in the hot butter, approximately 10 minutes.
Heat stock in smaller pot or electric tea kettle.
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When asparagus and onions are soft, add flour and cook 4 minutes stirring constantly so the flour doesn't stick or burn.
Slowly stir in heated stock into flour and vegetables 2 cups at time. Bring to a boil and simmer for 40 minutes. Turn off heat and let cool slightly. Puree with emersion blender and strain with sieve or food mill.
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Bring puree back to a boil, add diced tomatoes, and simmer for 10 minutes. Add cheddar cheese and heavy cream.
Garnish with julienned basil.
Recipe Notes
Recipe credit: Frazer's Restaurant & Lounge
*If you don't have a hand emersion blender, you can use a blender (like a Ninja) that has locking capabilities. If your blender doesn't lock and your soup is hot, trust me, you will be cleaning soup off your ceiling, cabinets, and walls forever.