Tomato Cheddar Soup with Cheese Toasts
Soup adapted from [More Fruit Please| http://morefruitplease.net/2012/04/23/tomato-basil-and-cheddar-soup/]
Yields: 6-8 servings
Ingredients
- For the Soup:
- 2 (28-oz) cans diced tomatoes
- 1 medium onion, chopped
- 2 large cloves of garlic, chopped
- 2T olive oil
- 2c chicken broth
- 1c plain yogurt (or plain Greek yogurt)
- 1c cheddar cheese, grated
- 1/2c basil, chopped, loosely packed
- 2t sugar
- pinch of red pepper flakes (or to taste)
- salt and pepper to taste
- For Cheese Toasts:
- 1 loaf french bread, sliced
- olive oil
- 1 clove garlic, sliced in half
- cheddar cheese, grated
Instructions
!For the Soup:
To a soup pot over medium heat, add olive oil. Saute onions until tender, 3 minutes. Add garlic and cook another 1-2 minutes.
Pour in the cans of tomatoes (including juice) and the chicken broth. Stir in the basil, sugar, red pepper flakes, and salt and pepper. Bring to a simmer, reduce heat, cover and simmer 10 minutes.
Turn off heat and stir in the cheddar and yogurt until combined. Using an immersion blender or standard blender (working in batched, holding down the lid with a kitchen towel to prevent hot soup splatter), blend the soup until smooth.
Garnish with grated cheddar and basil. Serve with garlic cheese toasts.
!For Cheese Toasts:
Turn broiler on high. Place bread slices on a sheet pan. Rub french bread slices with the raw end of your garlic. Brush each slice lightly with olive oil. Toast 1-2 minutes until golden brown. Top with grated cheddar. Return to broiler until cheddar is melted and bubbly.