Tomato-Cheddar Soup

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 2 tbsp olive oil 30 mL
  • 1 cup diced sweet onion 250 mL
  • 1 clove garlic, minced
  • 2 tbsp tomato paste 30 mL
  • 3 tbsp all-purpose flour 45 mL
  • 1 cup 1% milk 250 mL
  • 2 cups reduced-sodium chicken broth 500 mL
  • 1 can diced tomatoes 796 mL
  • 1 tsp Worcestershire sauce 5 mL
  • 1 cup grated Canadian Cheddar Cheese Aged 2 Years, divided 250 mL
  • fresh thyme leaves

Directions

  • Step 1

    Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté until lightly softened, about 3 min. Stir tomato paste and flour into onion for 1 min. Slowly whisk in milk and broth to avoid lumps. Stir in tomatoes and season lightly with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 min.

  • Step 2

    Using a hand blender, purée soup until smooth. Press through a fine mesh strainer to remove seeds. Return soup to pan and bring back to a simmer. Stir in Worcestershire sauce and 3/4 cup (175 mL) cheese until melted.

  • Step 3

    Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of recipe):
  • Calories 300
  • Fat 18 g
  • Carbs 22 g
  • Protein 15 g