I created this recipe last week. There are 2 versions the basic tomato soup & the cheddar jack option…added below
1 small onion diced & sauteed in 2 T butter. Add 2 T flour & whisk until combined. Add 2 quarts of tomato juice (this is the actual juice from canning tomatoes if you don’t can tomatoes just buy peeled tomatoes & blend them in a blender), 1 14.5 can diced tomatoes with onion, garlic & oregano, Add salt & pepper ( I use unrefined sea salt)… Cover & simmer 30 minutes.. I then use a hand blender to make this smooth but you can leave it chunky. Off heat, I then add 1 cup heavy whipping cream & simmer on low to thicken ( if you add this to boiling soup the cream will curdle)
For Cheddar Jack Tomato.. add 6-8 slices american cheese & 1 cup shredded monterey jack cheese when you add the cream …Whisking it in to thicken..