Cheddar Tomato Soup

Sharp cheddar cheese adds robust flavor to this creamy tomato soup. Serve it with a chicken or tuna salad sandwich or just a chunk of rustic bread.

1. In a large saucepan, cook onion and garlic in butter until tender. Stir in flour, thyme and pepper. Cook and stir for 1 minute.
2. Add undrained tomatoes, chicken broth and tomato sauce. Stir until combined. Bring to boiling. Reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently. Use blender to puree soup, half at a time. (Or, use stick blender to puree soup.) Return all to saucepan.
3. Stir in the 2 cups cheese, about 1/2 cup at time, stirring until melted after each addition. Stir in milk. Cook over low heat just until warm. Do not boil. Serve topped with additional shredded cheese and/or croutons (if desired).