4 c. chicken stock
3 c. grated cheddar cheese
2 lg. cans tomatoes
1 tsp. basil
1/4 tsp. thyme
1/2 tsp. tarragon
1 (6 oz.) can tomato paste

Put tomatoes through a food processor and then through a strainer to remove seeds. Add all other ingredients and simmer for 20 minutes, stirring occasionally so that cheese doesn't settle on bottom and burn.

Makes about 8 cups.