Tomato Cheddar Soup

1/2 cup yellow onion, small diced
1/3 cup celery, small diced
2 garlic cloves, chopped
1 TB olive oil
28 oz (1 large can or 2 small cans) diced tomatoes
2 cups chicken or vegetable stock
1/2 tsp salt
1/8 tsp black pepper
1 tsp sugar
11/2 cups cheddar cheese, grated
1/4 cup half-and-half or milk
1 TB butter
cheddar crackers, for garnish

Dice onions and celery and chop garlic. Heat olive oil over medium heat in a medium-sized saucepan. Add celery, onions and garlic and sauté for 3-4 minutes. Add tomatoes, stock, salt, pepper and sugar. Simmer for 8–10 minutes. Remove from heat and stir in grated cheddar cheese, half-and-half and butter. Taste and adjust seasoning, if necessary. Top with cheddar crackers just prior to serving.