Tomato-Cheddar Soup

Directions

1. 1
   In a large saucepan over medium heat, melt the butter.
2. 2
   Add the onion and saute until soft but not brown, about 4 minutes.
3. 3
   Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt.
4. 4
   Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.
5. 5
   Add the cheese and cream and stir until the cheese melts, about 2 minutes.
6. 6
   Serve hot.
7. 7
   The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months.
8. 8
   Gently reheat over low heat, stirring frequently to avoid burning.