So, first, assemble the ingredients:
- 2 - 28oz cans of diced tomatoes
- 2 cups vegetable broth
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tsp honey
- 1/2 cup fresh basil, chopped
- 1/2 cup cheddar cheese (I prefer sharp, older, cheeses)
- 2 tsp dried oregano
- 1 cup of cream
- salt and pepper to taste
Chop the onion and mince the garlic, then spray a large pot with olive oil and heat at medium. Add the onion and cook until softened. Then add the garlic and cook for about two more minutes.
Pour in the tomatoes (with the juice). vegetable stock, honey, basil, cheese, oregano. Salt and pepper to taste. Bring to a simmer, cover, and continue simmering for about 10 minutes.
While the mix is cooking, grate your cheese and prep the cream. You'll also want an immersion blender, if you have one, but a regular blender will do, it'll just take a bit more work to blend.
When the ten minutes are up, add the cheese and cream to the soup, stir to mix in, then blend until creamy smooth.
Serve and enjoy! Serves 6-8, but freezes well, so make the full-sized batch. Sprinkle some additional grated cheese on the soup for some extra cheesy goodness.