About this recipe:A super-easy tomato soup, made by pureeing tinned tomatoes and then simmering them with stock, herbs and mature Cheddar. Enjoy with a crusty bread roll. Perfect for those cold winter nights.
4 (400g) tins whole peeled plum tomatoes
1.2 litres chicken stock
350g mature Cheddar cheese, grated
175g tomato puree
1 teaspoon dried parsley
1 teaspoon dried basil leaves
1/2 teaspoon dried tarragon
1 pinch dried thyme
salt and pepper to taste
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Method Prep:10min › Cook:30min › Ready in:40min
In a liquidiser or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in stock, cheese and tomato puree. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavours are well blended.