Hi Friends! Lately I’ve been going soup crazy. I just can’t get enough. The trees have finally started to change and the air is getting cool. Perfect time for a warm cozy bowl of soup.
Who doesn’t love a good tomato soup and grilled cheese? The best part of this soup is the sharp cheddar. I really think it makes it!
I started out by sautéing onions in olive oil in a large pot. ( you will use this same pot for the soup)
Then I chopped up some basil. I love the way basil smells. mmm..
This tomato soup is so simple. Just add your tomatoes, veggie stock and seasonings.
I used freshly grated sharp cheddar cheese. I’ve been hooked on sharp cheddar lately.
After all of your ingredients are added you will then use your emersion blender to puree just a little. This step is up to you, you can puree until there are no clumps or leave a few clumps for texture. I like to leave a little chunkiness.
I’m getting hungry just typing this up. This is a vegetarian meal but I promise, you won’t miss the meat.
Tomato, Basil, and Cheddar Soup
- 2 28-oz. cans of diced tomatoes
- 1 yellow onion, chopped
- 2 cloves of garlic, chopped
- 1 tsp olive oil
- 2 cups of vegetable broth
- 1 cup of plain Greek yogurt
- 1 cup cheddar cheese, grated
- 1/2 cup basil, chopped, loosely packed
- 2 tsp of oregano
- 1 tsp sugar
- salt and pepper to taste
Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup.