Do you make New Year’s resolutions? I typically do not, and this year was no different in the fact that I don’t have any “formal” resolutions, written down to check off a list (because for anything to be “official” in my world, I have to have it on a list, don’t cha know??). I do, however, have a few goals. One of them being blog-related. As many of you may have noticed, my post frequency dropped rather dramatically the last half of 2013, much to my dismay. Not due to lack of cooking, but rather lack of photographing. My goal is to be more diligent is getting the photos taken and posts written this year. Also, the usual – go to the gym more, eat better, become a zillionaire. You know…everyone’s yearly wish list. 😉
But let’s just take it one step at a time, shall we? Starting with this amazing and oh-so-easy soup. When I made this the first time, I had all the ingredients and was prepared for a lengthy cook time. Then I started reading the recipe and realized it only had to cook for ten minutes. WHAT? How was that even possible?? Oh, and I got to use the immersion blender that T got for me last Christmas too. And did I mention that it was delicious?? Who knew you could make a great soup that quickly? Certainly not this girl. That was the beginning of what J calls “Soup Sunday”, since every time I put soup on the menu it’s on a Sunday. Soupy Sunday sounds purdy darn good to me when it’s 30-something degrees outside!!
Seriously y’all…get it on your winter menu, ASAP!
- 1 tsp olive oil
- 1 yellow onion, chopped
- 2 cloves of garlic, chopped
- 2 28-oz. cans of diced tomatoes
- 2 cups of vegetable broth
- 1 cup of plain Greek yogurt
- 1 cup cheddar cheese, grated
- 1/2 cup basil, chopped, loosely packed
- 2 tsp of oregano
- 1 tsp sugar
- salt and pepper, to taste
- Heat a large pot or dutch oven over medium heat and drizzle the olive oil in. Add the chopped onion and cook until tender, 3-5 minutes. Add in chopped garlic and cook for 2 more minutes.
- Now add the tomatoes (with juice) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Cover and allow to simmer ten minutes.
- Remove from heat and stir in the Greek yogurt and cheddar cheese until well blended. Using either an immersion blender or food processor (in batches), puree the soup until smooth.
- Serve it up in your favorite soup bowls, topped with additional basil and cheddar cheese.