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Prep Time
10 mins
Total Time
30 mins


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


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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
18 g
22 g
15 g