Tomato-Cheddar Soup
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
1 cup diced sweet onion
1 clove garlic, minced
2 tbsp tomato paste
3 tbsp all-purpose flour
1 cup 1% milk
2 cups reduced-sodium chicken broth
1 can diced tomatoes
1 tsp Worcestershire sauce
1 cup grated Canadian Cheddar Cheese Aged 2 Years, divided
fresh thyme leaves
2 tbsp olive oil
1 cup diced sweet onion
1 clove garlic, minced
2 tbsp tomato paste
3 tbsp all-purpose flour
1 cup 1% milk
2 cups reduced-sodium chicken broth
1 can diced tomatoes
1 tsp Worcestershire sauce
1 cup grated Canadian Cheddar Cheese Aged 2 Years, divided
fresh thyme leaves
Directions
1Heat 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.
2Using 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.
3Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.
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Personal Note
Personal Note
