Tomato, Cheddar, Basil Soup

¼ pound butter
3 pounds fresh tomatoes, diced
1 lg. Vidalia onion, diced
5 cloves fresh garlic, minced
1/4 cup fresh basil, chopped
1/4 cup dried basil,
3 tbs. tomato paste
1 gal. Vegetable stock,
½ pound mild cheddar cheese

1. Melt butter over med. heat; add onion, garlic and tomatoes. Cook until onion becomes transparent.
2. Add basil and increase heat, cook 20 min.
3. Add stock, simmer 20min.
4. Stir in tomato paste and cheddar and continue to simmer 30min.
5. Serve with a garnish of shredded cheddar & basil leaf.

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