Tomato Basil Cheddar Soup Recipes

TOMATO, BASIL AND CHEDDAR SOUP

Tomato, Basil and Cheddar Soup image

Easy to make and yummy. Better than any soup out of a can. Yes, it uses canned tomatoes, but you know what I mean...

Provided by didyb

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1/4 cup yellow onion, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 (14 ounce) can vegetable broth
1 cup low-fat plain yogurt
1 cup cheddar cheese, grated
1/2 teaspoon dried basil
1 teaspoon oregano
2 teaspoons sugar
1/4 teaspoon pepper

Steps:

In soup pot, add olive oil.
Cook onion until tender.
Add garlic and cook a few more minutes.
Add tomatoes (with juice) and vegetable broth.
Stir in basil, oregano, sugar, pepper.
Simmer about 15 minutes.
Use stick blender to smooth to desired consistancy.
Add yogurt and cheese and heat through.

Nutrition Facts : Calories 154.2, Fat 9.3, SaturatedFat 4.7, Cholesterol 22.2, Sodium 159.7, Carbohydrate 10.9, Fiber 1.6, Sugar 7.9, Protein 8

CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES

Creamy Tomato Soup with Grilled Cheddar-Basil Sandwiches image

"This creamy tomato soup is an updated version of a childhood favorite - Muir Glen's consistently fresh tomato flavor and moisture content make it a perfect soup base that will deliver the same great flavors every time you make it." says Chef Will Gilson from Garden at the Cellar Gastropub in Boston

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1 medium onion, diced
1 tablespoon finely chopped garlic
2 cans (14.5 oz each) Muir Glen™ Organic or Meridian Ruby™ diced tomatoes, undrained
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter, softened, or olive oil
12 slices white bread
12 slices aged Cheddar cheese (6 oz)
12 large fresh basil leaves

Steps:

In 4-quart saucepan, heat olive oil, onion and garlic over medium heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
Reduce heat to low. Add tomatoes; heat 30 minutes, stirring occasionally. Remove from heat; add remaining soup ingredients. In blender, place soup mixture. Cover; puree until smooth.
Spread butter on 1 side of each bread slice. Arrange 6 slices bread, buttered side down, on work surface, and place 2 slices cheese and 2 basil leaves on each bread slice. Top with remaining 6 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 2 sandwiches at a time over medium heat until golden brown and cheese just melts; repeat for remaining sandwiches. Serve with soup.

Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 17 g, ServingSize 1 serving, Sodium 1150 mg, Sugar 8 g, TransFat 1 g

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