Skinny Tomato, Basil, & Cheddar Soup

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

Ingredients
. 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

Directions  
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

Onion Soup Topped with a Gruyere Crostini

So good it brings tears to my eyes. Great for cold nights.
Prep time: 20 minutes            |           Total time: 1.5 hours            |             Yield: Serves 4

Ingredients:

· 1 pound yellow onions, 

halved and thinly cut lengthwise

· 3 to 5 sprigs of fresh thyme

· 1 bay leaf

· 1/4 teaspoon sea salt

· Fresh cracked pepper·

· 1 teaspoon all-purpose flour

· 1/2 cup dry white wine

· 2 cups beef stock

· 1 cup water

· 1 1/2-inch-thick slice of ciabatta bread 

· 2 tablespoons unsalted butter

· 1 1/2 cups grated Swiss Gruyère cheese

Directions:

1. In a large pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. 

2. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. 

3. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

4. Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

5. Remove the bay leaf and thyme sprigs from the soup and discard. 

6. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

Source: Epicurious

Tortilla Soup

Spicy fresh. Great for a quick dinner...great for leftovers. 
Prep time: 10 minutes         |           Total time: 30 minutes           |            Yield: Serves 4

Ingredients
· 6 (6-inch) corn tortillas
· 1/4 cup grapeseed oil, peanut oil, 
other high smoke-point oil
· 1/2 cup chopped onion
· 2 cloves garlic, minced
· 1-2 medium Anaheim, poblano or jalapeño 
chiles, seeded, veins removed, chopped 
· 4 cups chicken broth or homemade chicken stock
· 1 can (14.5 oz) diced tomatoes, undrained
(recommended Muir Glen fire-roasted)
· 1 cup whole corn kernels, cooked
· 1/2 teaspoon coarse salt (kosher or sea salt)
· 1 1/2 cups shredded cooked chicken
· 1 ripe avocado
· 1/2 cup (2 oz) shredded cheddar
· Chopped fresh cilantro
· 1 lime, cut into wedges

Directions
1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit.
2. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
3. Add the chopped onions to the pan, cook 2 minutes, stirring frequently.
4. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened.
5. Add the garlic and cook for 30 seconds more.
6. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and corn.
7 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Source: Simply Recipes.