AT BEECHER’S, WE SERVE THIS CHUNKY TOMATO SOUP topped with fresh cheese curds and a Breadzel (page 244) on the side. It’s like eating a grilled cheese sandwich and tomato soup all in one dish. Rich and creamy and a snap to make, this soup makes a perfect lunch or light dinner.

　　

Ingredients

makes about 6 cups; serves 4

　　2 tablespoons unsalted butter

　　1/2 medium onion, diced

　　1 28-ounce can plus 1 14 1/2-ounce can crushed tomatoes in puree

　　3/4 teaspoon white pepper

　　3/4 teaspoon kosher salt

　　10 ounces semihard cheese (see page 23), grated (2 1/2 cups)

　　1/2 cup heavy cream

　　

Step 1

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft but not brown, about 4 minutes.

　　

Step 2

Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt. Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.

　　

Step 3

Add the cheese and cream and stir until the cheese melts, about 2 minutes. Serve hot.

　　

Make Ahead

Step 4

The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months. Gently reheat over low heat, stirring frequently to avoid burning.

　　Pure Flavor