- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1 cup
- diced sweet onion
- 250 mL
- 1 clove
- garlic, minced
- 2 tbsp
- tomato paste
- 30 mL
- 3 tbsp
- all-purpose flour
- 45 mL
- 1 cup
- 1% milk
- 250 mL
- 2 cups
- reduced-sodium chicken broth
- 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
- fresh thyme leaves
Method
- Step 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.
- Step 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.
- Step 3
- Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 300
- Fat:
- 18 g
- Carbs:
- 22 g
- Protein:
- 15 g