Tomato-Cheddar Soup

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4

Ingredients

  1. 2 tbsp (30 mL) olive oil
  2. 1 cup (250 mL) diced sweet onion
  3. 1 clove garlic, minced
  4. 2 tbsp (30 mL) tomato paste
  5. 3 tbsp (45 mL) all-purpose flour
  6. 1 cup (250 mL) 1% milk
  7. 2 cups (500 mL) reduced-sodium chicken broth
  8. 1 can (796 mL) diced tomatoes
  9. 1 tsp (5 mL) Worcestershire sauce
  10. 1 cup (250 mL) grated Canadian Cheddar Cheese Aged 2 Years, divided
  11. fresh thyme leaves

Method

  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.