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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a wonderful rendition of the old-style tomato soup. I'm sure that you will enjoy this new flavor. Ingredients:
2 tablespoons pure olive oil |
1 cup sweet onion, diced |
1 garlic clove, minced |
2 tablespoons tomato paste |
3 tablespoons all-purpose flour |
1 cup 1% low-fat milk |
2 cups chicken broth, 30% less sodium |
1 cna diced tomato (796ml) |
1 teaspoon worcestershire sauce |
1 cup canadian cheddar cheese, divided |
fresh thyme leave |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté until lightly softened, about 3 minutes. Stir tomato paste and flour into onion for 1 minute. Slowly whisk in milk and broth to avoid lumps. Stir in tomatoes and season lightly with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
2. Using a hand blender, purée soup until smooth. Press through a fine mesh strainer to remove seeds. Return soup to pan and bring back to a simmer. Stir in Worcestershire sauce and 3/4 cup cheese until melted.
3. Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.
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