Name: Tomato-Cheddar Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons pure olive oil; 1 cup sweet onion, diced; 1 garlic clove, minced; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 1 cup 1% low-fat milk; 2 cups chicken broth, 30% less sodium; 1 cna diced tomato (796ml); 1 teaspoon Worcestershire sauce; 1 cup Canadian cheddar cheese, divided; fresh thyme leave

Recipe by Chef mariajane

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This is a wonderful rendition of the old-style tomato soup. I'm sure that you will enjoy this new flavor.

Ready In:: 30mins
Serves:
Units:

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ingredients

2 tablespoons pure olive oil
1 cup sweet onion, diced
1 garlic clove, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 cup 1% low-fat milk
2 cups chicken broth, 30% less sodium
1 cna diced tomato (796ml)
1 teaspoon Worcestershire sauce
1 cup Canadian cheddar cheese, divided
fresh thyme leave

directions

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté until lightly softened, about 3 minutes. Stir tomato paste and flour into onion for 1 minute. Slowly whisk in milk and broth to avoid lumps. Stir in tomatoes and season lightly with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
Using a hand blender, purée soup until smooth. Press through a fine mesh strainer to remove seeds. Return soup to pan and bring back to a simmer. Stir in Worcestershire sauce and 3/4 cup cheese until melted.
Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.

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