Tomato-Cheddar soup

     A steaming bowl of cream of tomato soup is always wonderful paired with a gooey grilled cheese sandwich. We decided to put the soup and the cheddar all in a bowl.

Makes 4 bowls or 6 cups

• 1 packed cup finely grated cheddar, aged sixmonths to one year
• 1 tablespoon all-purpose flour
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 1 cup whole milk
• 1 (28-ounce) can whole tomatues in puree, preferably fire-roasted
• 1 teaspoon allspice
• ½ teaspoon coarse kosher salt
• Freshly ground black pepper to taste

1. In a small bowl, toss the grated cheddar with the flour, making sure to coat all shreds ; set aside.
2. In a large, wide soup pot set over medium-high heat, melt the butter until foamy ; add the onion and cook, stirring occasionally, until translucent but not colored, about 3-4 minutes.
3. Add the whole milk to the pot, bring to a simmer, and simmer gently 3-4 minutes ; take the pot off the heat.
4. Using your hands, lift the cheddar from the bowl and whisk handfuls into the hot whole milk mixture until the mixture is smooth.
5. Add the tomatoes with the puree, the allspice, and the salt to the soup base, stirring to blend ; do not allow the soup to boil.
6. Using an immersion blender, a food processor, or a blender, blend the soup in batches.
7. Return the soup to the pot over medium-low heat and warm it gently just until a few bubbles rise to the surface ; adjust seasoning to taste and serve.

BON APPETIT