Ingredients

• 10 medium tomatoes
• 2 medium onions
• 2 celery stalks
• 1 cup chicken stock
• 1 cup heavy cream
• 2 teaspoons dried basil
• 8 ounces mild cheddar cheese, shredded
• Salt and pepper to taste

Instructions

1. Place tomatoes, onions, and celery in a food processor and coarsely chop
2. Pour the vegetable mixture into a large stock pot
3. Add chicken stock and bring to a boil
4. Reduce heat and simmer, uncovered, for 20 minutes
5. Add heavy cream and basil, then cook for 5 more minutes
6. Add shredded cheddar cheese and stir until melted and smooth
7. Season with salt and pepper to taste
8. Serve hot