On a cold spring day, there’s nothing better than a bowl of homemade tomato soup with a grilled cheese sandwich to dip into it. Seriously – it’s great comfort food! I’ll post the recipe for my primal bread later, but for now, trust me, this bread makes one heck of a grilled cheese to this tomato soup recipe.
Tomato, Basil, & Cheddar Soup
2 14.5 oz cans of diced tomatoes
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1 tsp of olive oil
1 cup of vegetable (or chicken) broth
1/2 cup of full fat plain Greek yogurt
1 cup of cheddar cheese, shredded
1 tsp of dried basil (or 1/4 cup of finely chopped fresh basil)
1 tsp of dried oregano
1/2 tsp of salt
1/4 tsp of black pepper
Over medium heat in a medium saucepan, add olive oil and chopped onion. Sauté onion until tender; add in garlic and cook another minute. Pour in 2 cans of tomatoes, juice and all, into pan, along with the broth. Stir in seasonings. Simmer, covered, about 30 minutes.
Right before you are ready to serve the soup, mix in by hand your yogurt and cheese, until well blended. Then use this handy dandy immersion blender and blend until smooth:
Serve this soup by itself or with grilled cheese (yum).