Tomato-Cheddar Soup

• 2 tablespoons unsalted butter
• 1/2 medium onion, diced
• 1 28-ounce can plus 1 14 1/2-ounce can crushed tomatoes in puree
• 3/4 teaspoon white pepper
• 3/4 teaspoon kosher salt
• 10 ounces semihard cheese (see page 23), grated (2 1/2 cups)
• 1/2 cup heavy cream

1. In a large saucepan over medium heat, melt the butter.
2. Add the onion and saute until soft but not brown, about 4 minutes.
3. Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt.
4. Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.
5. Add the cheese and cream and stir until the cheese melts, about 2 minutes.
6. Serve hot.
7. The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months.
8. Gently reheat over low heat, stirring frequently to avoid burning.

unsalted butter, onion, tomatoes, white pepper, kosher salt, semihard cheese, heavy cream

Taken from www.epicurious.com/recipes/food/views/tomato-cheddar-soup-387716 (may not work)