So we started going through the list of ingredients to see what we had…
everything but Greek Yogurt.
No problem… we decided to substitute in Cream Cheese… So here’s the recipe I used. And holy cow was this awesome!
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
4 oz Cream Cheese
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.