2 tablespoons Cabot Salted Butter
1 cup coarsely chopped onions
1 stalk celery, washed and coarsely chopped
2 teaspoons dried basil
2 (14.5-ounce) cans diced tomatoes, undrained
3 cups vegetable broth or water
1 cup heavy cream
16 ounces Cabot Sharp Cheddar, grated (about 4 cups)
3 tablespoons cornstarch
Sea salt and freshly ground black pepper to taste
MELT butter over medium-high heat in a large pot; add onions, celery and basil and cook, stirring, until vegetables are soft.
ADD tomatoes, water or vegetable broth and bring to simmer. Cook for 20 minutes, stirring often.
PUREE soup with hand-held immersion blender or in conventional blender. Return soup to gentle simmer. Slowly add cream. Toss cheese with cornstarch until well combined; add mixture gradually to soup, stirring until all is incorporated. Season soup with salt and pepper.
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