Tomato-Cheddar Soup
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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:
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.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Chef mariajane
Contributor
@Chef mariajane
Contributor
"This is a wonderful rendition of the old-style tomato soup. I'm sure that you will enjoy this new flavor."
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