Instructions: Combine butter and onion in a 2-quart casserole. Cook in microwave oven on high power 7 minutes, stirring once.

Add tomatoes with liquid, chiles and pimientos; blend well. Cover; continue to cook on high until soup comes to a full boil, about 9 to 10 minutes.

Stir in cheeses; continue to cook, uncovered, on high until cheeses are melted, about 1 minute. Taste and add salt and pepper to taste.

Serve hot with a sprinkle of cilantro or parsley.

This recipe yields 4 servings.

Comments: A thick robust soup, colorful and mild in flavor a meal in itself.

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