Tis the season for eating soup everyday right? I've been on a soup eating binge since the weather has changed to gray and this one is my current favorite. It's slightly creamy, slightly tangy and the perfect amount of cheesy. I made a big pot of it over the weekend and have been eating it for lunch everyday since. It's comes together in less than 30 minutes so it makes a great last minute meal. Try this one out even if you're not usually a fan of tomato soup, it's delicious!
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
*I used onion powder and garlic powder in place of the the fresh stuff and it was perfect!
Directions: Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) 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 if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.