Wash the tomatoes and remove the green stem. Cut up the tomatoes on a cutting board.
Add the tomatoes and garlic to a high-speed blender, food processor, or Vitamix. Pulse the tomatoes for around 15 seconds until they have a smooth consistency. If you are using a Vitamix, you can put the whole tomatoes in without the stems.
Pour the mixture into a large soup pot. Add the chicken stock, onion powder, salt, and pepper. Cook over medium heat. Bring to a boil and then reduce the heat to simmer for 10 minutes.
Add the cheese and cream and stir with a wire whisk to mix them in. The cheese will melt into the soup making this creamy soup full of flavor.
Cook on low heat for an additional 5-10 minutes.
Serve hot. Top with shredded fresh basil and popcorn or these Gluten Free Croutons.
If you can't find heirloom tomatoes, you can use regular tomatoes.
You can use chicken or vegetable stock.
To make this soup dairy-free, use Silk brand heavy cream.
Store leftovers in an airtight container for up to 3 days in the refrigerator. You can also freeze this soup for up to 4 months. I love to use Souper Cubes because you can freeze the soup in single-serving blocks. Once the soup is frozen, move it to a large zipper bag.