- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 4 cups chicken broth
- 2 (14.5 ounce) cans diced tomatoes with juice
- 1/4 cup heavy cream
- 2 cups shredded Cheddar cheese
- In a large saucepan over medium heat, melt butter. Add the onion and garlic; cook and stir until tender.
- Stir in oregano, salt, chicken broth and diced tomatoes with juice. Bring to a boil; reduce heat to low and simmer for 20 minutes.
- Stir in cream and cheese until melted. Simmer for 10 minutes more.
- Serve warm.
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