I’ve made quite a few tomato soups over the years, and none have really turned out how I’ve wanted. You see, I first started liking tomato soup in high school. Safeway started selling their signature soups and my favorite was their tomato soup. I never really figured out how to make it, but I was on a mission to recreate it. Well, it never worked, and when I see a recipe for a new tomato soup, I usually get on it to see if it’ll be my new favorite tomato soup.
Recently the sweet people at Chobani asked if I’d like to receive some free yogurt again. Of course I accepted. I mean, who wouldn’t want free Chobani!? This time my package contained 2 large containers of their Vanilla, 2 large containers of their Plain 2%, and 2 large containers of their Plain 0%. I’ve been eating the vanilla my favorite way every morning with slices of banana and granola from the Whole Foods bulk bins. I wanted to come up or try a recipe using their plain yogurt, which isn’t really hard since I usually buy plain greek yogurt every week and incorporate into our meals one way or another.
This recipe was a wonderful Pinterest find. I’d found it 24 weeks ago and had yet to make it! Last week David and I were recovering from a nasty head cold, and I vowed to make soup every night for dinner. The only good one I made was the Sickie Soup: Chicken Noodle. The other two I found from Pinterest were absolute FAILS! I hate when Pinterest recipes fail, but I did get lucky last Friday night with this one. It was a total winner. I’m in love with this tomato soup and would say it’s definitely a keeper!
Tomato, Basil, Cheddar Soup
Adapted from More Fruit Please
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
2 (28 oz) cans diced tomatoes
2 cups chicken or vegetable broth
1/2 cup fresh basil, chopped
1 teaspoon dried oregano
2 teaspoons sugar
1 teaspoon salt
pepper to taste
1 cup Plain Chobani Greek yogurt
1 cup cheddar cheese, shredded
1. In a large pot; heat olive oil over medium heat. Add chopped onion to the pot, and saute for 3-5 minutes or until tender. Add in garlic and stir for 1 minute.
2. Add tomatoes to the pot. Stir in broth, basil, oregano, sugar, salt, and pepper. Place lid on pot and simmer for 10 minutes. Stir in yogurt and cheddar cheese.
3. Use an immersion blender or blender to puree soup. Garnish with extra cheddar and basil if desired.