Cheesy Tomato Soup With Chicken And Rosemary

• The Soupy Part
• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 3-4 cloves garlic, minced
• 1 carrot, chopped
• 1 quart chicken stock
• 1/2 pound chicken breast, cooked and cubed
• 1 tablespoon rosemary
• 1/2 teaspoon crushed red pepper
• salt and pepper
• The Cheesy Part
• 4 tablespoons butter (half a stick)
• 4 tablespoons flour
• 3 1/2 cups milk
• 2 cups shredded sharp cheddar

1. In a stock pot, heat the EVOO to medium-high and sautee onions, garlic, and carrot until onions are soft (3-5 minutes).
2. Add all other ingredients, bring to a boil and cook until pasta is a little firmer than al dente. Turn heat to low.
3. In a separate saucepan, melt butter and stir in flour at medium heat until silky smooth.
4. Add milk and stir until flour mixture dissolves.
5. Add cheese and turn up the heat slightly. Stir frequently until cheese is melted and sauce has thickened.
6. Pour cheese mixture into soup, turn heat up slightly and combine. When soup and sauce are thoroughly mixed and soup is at a desired thickness, remove from heat and serve.

extra virgin olive oil, onion, garlic, carrot, chicken, chicken, rosemary, red pepper, salt, cheesy, butter, flour, milk, cheddar

Taken from food52.com/recipes/19447-cheesy-tomato-soup-with-chicken-and-rosemary (may not work)