Tomato Chedder Soup

INGREDIENTS
2 tablespoons olive oil
1 cup chopped yellow onion (about 1 medium)
2 teaspoons minced garlic
2 tablespoons CWGF All-Purpose Flour
1 (28-ounce) can Italian plum tomatoes
2 cups chicken or vegetable broth
½ cup half-and-half or milk
3 sprigs fresh thyme or ½ teaspoon dried thyme leaves
8 ounces Sharp Cheddar, Extra Sharp Cheddar or White Oak Cheddar, grated (about 2 cups), plus extra for garnish
Salt and ground black pepper to taste
Garlic GF croutons (optional)

DIRECTIONS

• HEAT oil over medium heat, In a large pot, add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Add flour
• and stir for 1 minute longer.
• REMOVE from heat. Add tomatoes, crushing each into smaller pieces with your hand as you add; add the remaining liquid from the can and stir tomatoes into onion mixture
• until well combined. Add chicken or vegetable broth, half-and-half or milk and thyme; stir together well.
• RETURN to heat and bring to boil. Adjust heat to maintain a simmer, cover pot, and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to
• bottom of the pot.
• REMOVE from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted.
• PUREE soup in a blender in two batches until smooth. Return to pot. Season with salt and pepper.
• PLACE over medium-high heat and stir until heated through. Serve topped with additional grated cheddar, plus garlic croutons if desired.