• 1 small onion, diced
  • 2 Tbsp. minced fresh garlic
  • 3 Tbsp. salted butter (we used Dairy Isle Salted Butter)
  • 1 28oz. can diced tomatoes
  • 1 900ml. carton no-salt chicken broth
  • 1 cup whipping cream (we used ADL Whipping Cream)
  • 2 tsp. ground black pepper
  • 1 cup shredded mozzarella cheese (we used Dairy Isle Shredded Mozzarella Cheese)
  • 3 cups shredded cheddar cheese (we used Dairy Isle Shredded Cheddar Cheese)
  • ¼ cup rough chopped fresh basil leaves


  1. In a medium size saucepan, over medium to high heat, add 3 Tbsp. butter and diced onion.
  2. Cook while stirring with a wooden spoon until onions softened and beginning to brown.
  3. Add the minced garlic and continue to cook for 30 seconds.
  4. Add can of diced tomatoes, chicken broth, whipping cream and ground black pepper.
  5. Bring mixture to a boil, reduce heat and add the rough chopped basil leaves, shredded mozzarella and cheddar cheese.
  6. Continue to cook until the cheese has melted.
  7. Remove from heat and puree using a hand blender.
  8. Ladle soup into boils and garnish top with addition shredded cheddar cheese.