Cheese and Chili soup recipe

Ingredients :
• 4 cups rich beef broth
• 10 cloves garlic, peeled
• 4 large tomatoes, chopped
• 3 medium onions, quartered
• ½ tspn mixed dried herbs (Italian seasoning)
• 1 tspn sugar
• ¼ tspn ground cumin
• 1 medium onion, cut into ring
• 1 long mild green chili, cut into thin rings
• 1 red bell pepper, seeded and cut into thin rings
• 1 cup shredded sharp cheddar
• 1 cup shredded mozzarella
• 1 cup mild or hot chunky salsa
• 1 tspn minced fresh cilantro, for garnish

Preparation and Cooking Instructions :
1. Put the first 7 ingredients into a pot and bring to a gentle boil.
2. Reduce the heat to a simmer and continue cooking for 30 minutes.
3. Purée in a blender and return to the pot.
4. Add the onion, chili, and bell pepper to the soup and simmer for about 15 minutes, or until the vegetables are tender.
5. Toss the two cheeses together.
6. Ladle the soup into a heated serving dish.
7. Add the cheeses and salsa and stir gently.
8. Sprinkle with the cilantro and serve immediately.