After playing outside with my kiddos the other weekend, Minnesota ended up with blizzard-like snow last Thursday – go figure!
Searching for comfort food without added sodium and sugar, I cooked up a batch of Tomato, Basil, and Cheddar Soup shared by Bethany at morefruitplease.net.
Because I generally prefer a heartier soup, I plan to add a blend of brown rice, rye, bulger, wheat, red quinoa and wild rice to the recipe next time around.
Tomato, Basil, and Cheddar Soup
Makes 6 servings
- 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 (I used less dry basil)
- 2 tsp of oregano
- 1 tsp sugar (I used organic maple sugar)
- salt and pepper to taste
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.
While Bethany used an immersion blender toward the end of the process, I gave it a quick whiz in my Vitamix. It turned out just like the picture. Enjoy 😉