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One of my favorite things to cook once it starts getting cold out is soup! It is a great thing to make a big batch of on Sunday afternoon and eat for lunches throughout the week. This tomato-basil-cheddar soup, made with greek yogurt, is one that you will definitely want second servings of. This recipe is originally from

2- 28 ounce cans diced tomatoes, no salt (undrained)
1 yellow onion, chopped
2 cloves garlic, chopped
2 cups vegetable broth, no salt
1 cup fat-free Plain Greek Yogurt
1 cup reduced-fat cheddar cheese, grated
1/2 cup fat-free half and half
1/2 cup fresh basil, chopped, loosely packed
2 teaspoon oregano
1 teaspoon sugar
salt and pepper to taste

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  1. In a large stock pot or dutch oven, heat olive oil over medium heat.
  2. Toss in the chopped yellow onion, and allow to cook until tender
  3. Add 2 cloves chopped garlic, and cook about two more minutes.
  4. Pour in the two cans of tomatoes (undrained) and the 2 cups vegetable stock. Stir in the 1/2 cup of chopped basil, 2 teaspoons of oregano, 1 teaspoons of sugar, and salt and pepper to taste.
  5. Place the lid back onto the pot and allow to simmer ten minutes.
  6. Finally, stir in the cup of Greek yogurt, 1/2 cup of fat-free half and half, and cup of reduced-fat shredded cheddar cheese until well blended.
  7. Use either an immersion blender or regular blender to puree the soup


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Join the conversation! 1 Comment

  1. […] find something new that I like, I tend to make it in mass quantities, like when I was licking this tomato basil cheddar soup from my bowls for most of November. But my first new recipe for 2014 were these tasty little baked […]


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