Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, diced
- 2 cups Roasted Tomatoes
- 1 garlic clove, finely chopped
- 3/4 cup milk
- cup shredded basil (about 8 leaves)
- 3/4 cup medium-dry Sherry, such as amontillado
- One 14.5-ounce can chicken or vegetable broth
- Salt and freshly ground pepper
- 2/3 cup shredded sharp cheddar cheese (about 3 ounces)
Description
Rachael Ray Magazine
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