- 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
Directions
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 300
- Fat:
- 18 g
- Carbs:
- 22 g
- Protein:
- 15 g
