Annie's Tomato Pepperjack Soup

We love this soup at a local restaurant, so I had to come up with my own version. the whole family loves it! The spiciness can vary, depending on the cheese and type of tomatoes you use.

1/4 c. butter
1 small onion, diced,
2 cloves garlic, minced
1/4 c. flour
1 1/2 c. milk
1 can diced tomatoes, (15 oz.) (plain or with chipotle or chili peppers)
1 large can tomato sauce (28 oz)
1/2 c. white wine
1 1/2 c. shredded pepperjack cheese

Saute onion and garlic in butter until soft. Add flour and stir until smooth. Add milk and whisk until smooth and thickened. Add diced tomatoes, tomato sauce and wine. Heat through and then add cheese and stir until melted. If it is too thick, you can add some water or more milk, but we like it a little thick. Serve with croutons (homemade are great!) or parmesan Goldfish crackers.

This is a "chunky" soup, but you can throw it in a blender if you like it smooth.

Serves 6-8