Ingredients

The following ingredients have 4 Servings
  • 1- (14-ounce) can fire roasted diced tomatoes
  • 2 1/2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese

Instruction

  • Add the tomatoes and broth to a medium saucepan and bring to a boil. 
  • In a separate small saucepan, temper the heavy cream by heating it over a low to medium heat until just warm; then remove from heat, add the cheese and stir until melted. Add this to the tomato and broth mixture. 
  • Using your immersion blender, blend the soup until smooth and creamy; then season with salt and pepper.  (If you do not have an immersion blender, carefully pour the contents into a regular blender, place the lid on the blender and hold down with a dish towel while blending until smooth.)