Recipe for Tomato-Cheddar Soup 
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Yield:
1
Ingredients:
Amount Ingredient
3 tbl olive oil
2 tbl garlic, minced
2 cup onion, finely chopped
2 cup celery stalks, finely chopped
5 can (14-ounce) stewed tomatoes
3 x -1/4 cups water
1 cup chopped spinach
2 x -3 teaspoons Italian herbs (or use 1 Tablespoon
fresh minced oregano plus 1 teaspoon fennels seeds)
salt and white pepper to taste
1 tsp Creole (or Cajun) seasoning (you can
substitute cayenne pepper but you might want to decrease the amount)
3/4 cup chopped fresh basil leaves
1 tsp sugar
1/4 cup cornstarch
Instructions:
Instructions: Cheddar cheese to taste (we like the white cheddar for this)

Heat olive oil in a 5-quart Dutch oven; add the garlic, onions and celery and saute in the oil for about 5 minutes. Add stewed tomatoes, water, spinach, Italian herbs, salt, pepper, Creole seasoning, fresh basil, and sugar. Bring to a low boil, and then turn the heat down and simmer for about 30 minutes. Thicken with cornstarch, stirring it into 1/2 cup of the heavy cream before adding to the soup. Add the remainder of the cream and heat through (dont boil).

Ladle into bowls and top with generous amount of grated Cheddar cheese. Serve with fresh bread and your favorite wine. Great comfort food for chilly nights!

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