Sunday, March 10, 2013

Skinny Tomato, Basil, & Cheddar Soup

Bisque your heart out.
Cook time: 45 minutes           |          Total time: 50 minutes          |          Yield: 6 servings

. 2 28-oz. cans 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

. 1/2 cup basil, chopped
. 2 tsp of oregano
. 1 tsp sugar
. salt and pepper to taste

1. 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. 
2. Add in chopped garlic and cook for an additional two minutes. 
3. 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. 
4. 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. 5. Garnish with chopped basil, grated cheddar, and crostini cheese if desired.

Source: More Fruit Please

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