Tomato Basil Cheddar Soup

It’s been a little quiet around here this week (this seems to be becoming a regular occurrence), but it’s mostly just because I’ve been on an emotional roller coaster this week.. because of Doctor Who.  Oh yeah.  I’ve been re-watching all of the new series, and this week marked the end of David Tennant as the Doctor.  It still made me bawl my eyes out.  And it gave me a whole new appreciation of Donna Noble (the first time ’round, I couldn’t get the hang of really any of the new companions, and Donna was no exception).  So I just sort of.. haven’t done anything.  You’ve got to mourn, you know?

This soup, though, is a wonderful bowl of comfort.  Perfect for those nights that you don’t really want to do anything but watch a certain Doctor.  It’s quick to come together and so full of flavor.  With a lot of tomato soups, I don’t like them very much – they never have quite enough flavor for me.  This soup, though, shines on its own.  It’d be great paired with grilled cheese, as with most tomato soups, but for once, I don’t see it as a necessity.  I would happily sit down with just a bowl of this soup and nothing else (and I did, with the leftovers, for lunch).  Because I don’t really have fresh basil right now (my basil plant died.. I am the worst at keeping plants), I used dried basil – I’ll include both options in the recipe below.

Because I’ve been hearing tons of things about cauliflower pizza crusts, cauliflower breadsticks, cauliflower [insert food here], I decided I should finally try out one of those recipes.  I started with the cauliflower breadsticks, which went perfectly with this soup.  That recipe will be shared a little later.  In the meantime, make this soup.  Your tummy (and your wounded heart) will thank you.
Tomato Basil Cheddar Soup
lightly adapted from More Fruit Please
makes about 6 servings

    • 2-28 oz. cans of tomatoes*
    • 1 large yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 t olive oil
    • 2 cups vegetable stock
    • 1 cup greek yogurt, plain
    • 1 cup cheddar cheese, freshly grated
    • 6 T dried basil (or 1/2 cup fresh basil, chopped)
    • 2 t dried oregano
    • 1 t coconut sugar
    • salt & pepper, to taste

Heat the olive oil in a large pot over medium heat.  Add the onion, and sauté until translucent.  Add in the garlic, and cook for an additional minute, until fragrant.  Add the two cans of tomatoes and vegetable stock, as well as the spices and sugar.  
Allow to simmer, covered, for about 10 minutes.  
After simmering, stir in the cheddar cheese and greek yogurt.  
Blend using an immersion blender, or transfer the soup to a blender/food processor, and blend until smooth.  Serve immediately, sprinkled with more cheddar and basil.

*You can use diced or whole tomatoes – you’ll be pureeing it, so it doesn’t matter overly much which you choose.