Tomato, Basil and Cheddar Soup
Ingredients
Scale
- 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
Instructions
- Heat olive oil in 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 one can of tomatoes (juice and all) and the 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 if you prefer a smooth texture.
- Garnish with chopped basil and grated cheddar cheese before serving