Tomato-Cheddar Soup

Prep time: 10min
Total time: 30min
Serves 4
2 tbsp
Pure Olive Oil
30 mL
1 cup
Diced sweet onion
250 mL
1 clove
Garlic, minced
0
2 tbsp
Tomato paste
30 mL
3 tbsp
All-purpose flour
45 mL
1 cup
1% milk
250 mL
2 cups
Chicken Broth - 35% Less Sodium
500 mL
1 can
Diced Tomatoes
796 mL
1 tsp
Worcestershire sauce
5 mL
1 cup
grated Canadian Cheddar Cheese Aged 2 Years, divided
250 mL
0
Fresh thyme leaves
0
calories
300
fat
18 g
carbs
22 g
protein
15 g

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté until lightly softened, about 3 min. Stir tomato paste and flour into onion for 1 min. 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 min.

  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 (175 mL) cheese until melted.

  3. Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.