Recipe: Tomato Basil Cheddar Soup

Happy Monday, all, and happy Kitchen Adventures Monday! To kick off the week I am going to share one of my favorite recipes for the winter. For me there is nothing better in the cold, bleak winter than some rich toasty soup to fill the tummy and warm the soul. Unfortunately, canned soup can have tons of sodium and added sugar so I usually just make my own, it does take a little longer but it is SO worth it! This is probably my favorite soup that I make (and honestly I make it all year round) and paired with a toasty grilled cheese, it’s hands down my favorite winter lunch (and sometimes, dinner) meal. The very best thing about this soup is each bowl comes in at a low 155 calories per serving (my calculation.) I hope you enjoy it as much as I do!

*makes 6 servings


  • 2 28 oz. cans of diced tomatoes
  • 1 yellow onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1 tsp olive oil
  • 2 cups low sodium vegetable broth
  • 1 cup plain non-fat Greek yogurt
  • 1 cup low fat cheddar cheese, grated
  • 1/2 cup basil, finely chopped
  • 1 tsp sugar
  • ¬†kosher salt and black pepper to taste


  1. Over medium heat, heat olive oil in a large stock pot. When oil is hot add the chopped onion and cook 3 to 4 minutes until tender.
  2. Add chopped garlic and cook for an additional 2 minutes.
  3. Add diced tomatoes with juice and vegetable stock and stir to combine.
  4. Add basil, sugar and salt and pepper.
  5. Return the lid to the pot and simmer, about 10 minutes to allow flavors to combine.
  6. Remove soup from heat and stir in greek yogurt and cheese, stir until well blended.
  7. If you prefer a chunky tomato soup you can serve immediately. If you prefer a smooth tomato soup, as I do, use either an immersion blender, stand blender or food processor to puree the soup to a smooth texture.
  8. Serve garnished with a little reserved chopped basil and grated cheddar.