Tomato Soup with Cheddar Cheese | ChopChop
Sort of like a cross between tomato soup and a grilled cheese sandwich (the all-in-one best of both worlds!), this soup is perfect for fall and perfect for warming up your lunch box.
Large heavy-bottomed pot
Sharp knife (adult needed)
Blender or food processor (adult needed)
- Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
- Add the onion, garlic, celery, and if you are using dried basil, the basil. Cook, stirring occasionally, until the vegetables are tender, 10 to -25 minutes.
- Add the tomatoes and their juice, and the broth and raise the heat to high; bring to a boil.
- Turn the heat down to low and cook 45 minutes. Set aside to cool down a bit, at least 15 minutes, at room temperature. Stir occasionally to help the mixture cool.
- Using the slotted spoon, very carefully remove the soup solids and put them in the blender or food processor. Do not fill more than halfway.
- If you are using a blender, put the top on but remove the little cap in the center. If using a food processor, leave the plunger out (both will allow the steam to escape). Cover the hole loosely with a clean dish towel. Turn the blender to the lowest speed and increase the speed as the soup purees. Gradually add the cooking liquid, fresh basil (if using), cheese, and yogurt. Blend or process until completely smooth.
- Serve right away, or cover and refrigerate up to 3 days.
Make it fresh: Substitute canned tomatoes with 2 pounds of chopped (or diced) fresh tomatoes. Follow directions, cooking for an additional 30-45 minutes.
Make it crunchy: Add a few croutons or toasted nuts or seeds
Make it tangy: Add a squeeze or slice of lemon or lime, or a dash of vinegar
Make it fresh: Add a snip or sprig of an herb such as parsley, basil, cilantro, chives, or dill
Make it spicy: Add a dash of hot sauce, sliced jalapeños, or chili flakes