The Rainy Day Baker

I’ve been saving this soup recipe along with a little note that reads “MAKE SOON!” for quite some time now.

I never make soup in the summertime but last week, when things had just started to cool off and school buses were once again part of my morning commute and Starbucks announced that pumpkin flavored everything had been added back on to the menu I found myself in the mood for something warm and cozy.

Tomato, basil and cheddar soup it was!

Depending on your texture preferences you can leave the soup thick and lumpy with diced tomatoes or send it for a trip in your food processor (or use and immersion hand blender) to give it a smooth, velvety feel.

The add-ins and toppings are endless so customize as you wish! DVH added some shredded chicken to his bowl and, though I wasn’t home to witness it, I’d be willing to  guess he sopped up the last of his tomato soup with some thick-cut, crusty bread.

What are you doing to kick off the fall season?

Tomato, Basil & Cheddar Soup
Source: More Fruit Please

2  cans (28 oz. each) diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp. olive oil
2 cups vegetable broth
1 cup plain Greek yogurt
1 cup shredded cheddar cheese
1/2 cup basil, chopped, loosely packed
2 tsp. oregano
1 tsp. sugar or sugar substitute
salt and pepper to taste

Heat olive oil in a large pot over medium heat.
Add the chopped onion to the oil and allow to cook until tender.
Add in chopped garlic and cook for about two minutes more.
Pour in both cans of chopped tomatoes along with their juices and the vegetable stock.
Stir in the basil, oregano, sugar, and salt and pepper.

Cover and allow to simmer ten minutes.
Add in the Greek yogurt and cheddar cheese and stir until well blended.
For the smoothest texture, run the soup through a food processor or immersion blender.