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.
- 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