Tomato, Basil and Cheddar Soup


  • 1 450g cans of diced tomatoes
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 tsp olive oil
  • 2 cups of soup stock{vegetable, chicken or beef}
  • 1 cup of plain Greek yogurt
  • 1 cup cheddar cheese, grated
  • ½cup basil leaves, chopped, loosely packed
  • 2 tsp of oregano
  • 1 tsp sugar
  • salt and pepper to taste


  1. Heat olive oil in a large pot.
  2. Add the chopped onion and allow to cook until tender.
  3. Add in chopped garlic and cook for an additional two minutes.
  4. Pour in one can of tomatoes (juice and all) and the stock.
  5. Stir in the basil, oregano, sugar, and salt and pepper.
  6. Place the lid back onto the pot and allow to simmer ten minutes.
  7. At the end, stir in the Greek yogurt and cheddar cheese until well blended.
  8. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture.
  9. Garnish with chopped basil and grated cheddar cheese before serving