Chunky Tomato Soup

This is a very easy, very tastey soup that I found in the Hartford Courant. After you put the soup in a bowl or cup, top with about a Tablesepoon of extra grated cheddar. Goes great with wine!

Chunky Tomato Soup

makes about 9 cups

1 TBS oil

1 Cup diced onion

1 TBS chopped garlic

1 TBS smoked paprika

1 TBS dried basil

1 Cup dry white wine

2 (28-oz) cans diced tomatoes including juice

1 Cup half and half

½ cup cheddar cheese

Heat oil in a large soup pot over medium-high heat, and add the onions. Cook onions, stirring frequently, until lightly browned. Add garlic, smoked paprika and basil, and stir well.

Pour in the white wine and reduce until almost dry. Add the diced tomatoes and their juice. Bring to a simmer, reduce heat to medium-low and cook 15 minutes.

Stir in the half and half and shredded cheese.

Serve with grilled pita breads and additional cheese.