Cheesy Tomato Soup


  • 2 tablespoons olive oil
  • 1 cup yellow onion, chopped
  • 2 tablespoons unbleached all-purpose flour
  • 1 (28-ounce) can plum tomatoes, peeled
  • 2 cups chicken broth
  • ½ cup half-and-half
  • 2 teaspoons garlic, minced
  • 2 pinches Mexican oregano
  • ¾ cup sharp cheddar cheese, grated
  • ½ cup manchego cheese, grated
  • ¼ cup mascarpone cheese
  • Salt and pepper, to season
  • Bacon grilled cheese, to dip (optional) 


  • In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook, stirring often until they become soft and translucent.
  • Add the minced garlic and stir for 30 seconds before adding the flour. Stir for an additional minute and then remove the pot from heat.
  • Add the tomatoes by hand, squeezing each one into smaller bits as you go, and any remaining liquid from the can. Next, add the chicken broth and half-and-half. Stir thoroughly to combine. 
  • Return the pot to the stove and bring it to a boil. Reduce the heat to a simmer and cook for approximately 15 minutes.
  • Add the Mexican oregano and the cheeses. Let each cheese melt before adding the next one, and stir continuously. Season with salt and pepper, and remove from heat.  
  • Top with grated cheese and chives. If desired, serve with a grilled cheese sandwich on the side for dipping.