Cream Of Tomato And Cheddar Soup

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 4 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 4 stalks celery, finely chopped
• 3 carrots, finely chopped
• 2 lbs canned italian plum tomatoes, chopped
• 3 teaspoons pickling spices, tied in a cheesecloth bag
• 2 teaspoons worcestershire sauce
• 1/4 teaspoon tabasco sauce
• 8 cups chicken broth
• 2/3 cup butter
• 2/3 cup flour
• 3/4 lb vermont extra-sharp cheddar cheese, shredded
• 1 cup butter
• 1 cup heavy cream
• salt and pepper
• crouton, cheese, and parsley for garnish

Recipe

• 1 heat oil in a 4 qt pot and saute vegetables over medium heat until slightly softened, about 5 minutes.
• 2 add the tomatoes, including juice, spice bag, worcestershire, tobasco, and 2 c of the stock. bring to a boil and simmer 1 hour, stirring frequently.
• 3 remove spice bag and set aside. puree mixture, in small batches, until smooth. return puree to pot, add remaining stock and the reserved spice bag. bring to a boil, reduce heat, and simmer until thickened, about 45 minutes.
• 4 melt the 2/3 cup butter in a saucepan, then stir in flour. cook over low heat for 5 minutes, creating a roux, but do not brown. add the roux to the soup a little at a time, beating well after each addition. bring to a boil and simmer 10 minutes.
• 5 stir in cheese, the 1 cuo of butter, and the cream. heat soup, but do not allow to boil. season to taste and serve.