Cream of Tomato and Cheddar Soup

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 small onion
• finely chopped
• 4 stalks celery
• finely chopped
• 3 carrots
• finely chopped
• 2 lbs canned Italian plum tomatoes
• chopped
• 3 teaspoons pickling spices
• tied in a cheesecloth bag
• 2 teaspoons Worcestershire sauce
• 14 teaspoon Tabasco sauce
• 8 cups chicken broth
• 23 cup butter
• 23 cup flour
• 34 lb vermont extra-sharp cheddar cheese
• shredded
• 1 cup butter
• 1 cup heavy cream
• salt and pepper
• crouton
• cheese
• and parsley for garnish

Instructions

1. Heat oil in a 4 qt pot and saute vegetables over medium heat until slightly softened, about 5 minutes.
2. Add the tomatoes, including juice, spice bag, Worcestershire, Tobasco, and 2 c of the stock.
3. Bring to a boil and simmer 1 hour, stirring frequently.
4. Remove spice bag and set aside.
5. Puree mixture, in small batches, until smooth.
6. Return puree to pot, add remaining stock and the reserved spice bag.
7. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes.
8. Melt the 2/3 cup butter in a saucepan, then stir in flour.
9. Cook over low heat for 5 minutes, creating a roux, but do not brown.
10. Add the roux to the soup a little at a time, beating well after each addition.
11. Bring to a boil and simmer 10 minutes.
12. Stir in cheese, the 1 cuo of butter, and the cream.
13. Heat soup, but do not allow to boil.
14. Season to taste and serve.