My mom told me she wanted to buy me a shirt that says “I saw this cool thing on Pinterest…..” because thats how much I use that phrase to start a conversation.
My sister didn’t like it at first, too busy and overwhelming, but now she is making sweet crafts she’s seen on there like….every day. (Check out her blog.)
And. I made tomato soup that I found while browsing. Needless to say, I am addicted.
What caught my eye about this soup is that the creaminess comes from greek yogurt. Remember how I said I am not a huge fan of eating the greek stuff for breakfast or lunch….still true, but I love to cook and bake with it! It is a great substitute for mayo, oil, eggs and cream in this recipe!
I never really had tomato soup as a kid but when I got to college I started eating it with grilled cheese and LOVE IT. There is something about the combination that is so good…I’m sure you all know this. But I always felt a little guilty eating the straight-from-the-can-overly-salty-not-really-a-vegetable condensed Campbell variety. I thought it would be fun to test out the homemade version and I was not disappointed. I loved this recipe and it made SO MUCH! The greek yogurt adds a kick of protein along with the cheese and the tomatoes provide substance. It was really filling!
I served it with mini grilled cheese dippers and broccoli from the garden! (More on that later…)
I used chicken stock instead of veggie stock (that’s what I had). I also used CRUSHED tomatoes instead of diced. Again, this is what I had and added bonus, I didn’t have to blend the soup. I also think it makes way more than 6 servings.
This soup recipe comes from Bethany over at More Fruit Please. Check her out!
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.
Mini Grilled Cheese Dippers
Makes 12 mini sandwiches
- 1 Whole Grain Baguette, sliced into 1in thick pieces (about 24 slices)
- Spreadable Butter (I like Land of Lakes)
- Sliced Colby or Cheddar Cheese
Directions: Heat a pan over medium heat. Butter one side of each piece of bread. I made 6 mini sandwiches for my sister and I which worked out well. It only used about half of a long baguette, so it would definitely make more. You can use ANY type of bread, of course. Put half of the bread slices buttered side down on the pan. Lay small pieces of cheese on top followed by the rest of the bread slices, butter side up. Flip the sandwiches when brown.
Did you like grilled cheese and tomato soup as a kid?