Practical Pinterest – Tomato, Basil, Cheddar Soup

Time for another edition of Practical Pinterest!  I decided to try my hand at a slightly more complicated recipe and made soup for the first time ever.  The past few days have been an Indian Summer for sure, but it is still November, so soup is a very tempting dish.  I decided to try a vegetarian soup because I thought it would be a lot easier than adding meat, and that was a good choice.  One thing that I did not think through was the fact that I was planning about blogging this recipe, so I didn’t take any pictures until the final stages.  Here is the photo from Pinterest that originally attracted me to this recipe:

Tomato Basil SoupThis was from Bethany at More Fruit Please, so thanks Bethany!  Here is how I made it:

Tomato, Basil, and Cheddar Soup

Makes 6 servings

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

Directions: Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.

IMG_0620 Viola!  After simmering everything together, I chose to purée the mixture because I don’t like large chunks of tomato in anything.


I used a Cuisinart to blend everything.  This recipe made a lot of servings so I had to blend in batches.  After blending, it wasn’t entirely smooth with some visible white specks in it from the yogurt.  I couldn’t get it to completely mix, but I’m not sure why, next time i might try adding it it more slowly and stir more thoroughly.IMG_0630Originally, I didn’t add any salt or pepper, but I did need a bit so I added it to my bowl.  Overall very delicious, a nice warm meal for a cold day.  This would be great for a group dinner or to have over the course of a week.

Nutritional Facts: Calories: 167, Fat: 9.2g, Saturated Fat: 4.4g, Sodium: 460mg, Potassium: 547mg, Carbohydrate: 14.1g, Fiber: 2.7g, Protein: 9.3g, Vitamin A: 32%, Vitamin C: 66%


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