Tomato, Basil & Cheese Soup

Last day of Week 2 (Soup and Fruit Week) and I stumbled across this recipe for a Tomato, Basil & Cheddar soup. It looked tempting and since I had most of the ingredients at home, decided to add my own Thai twist to it by adding coconut milk and chilli powder. I tastes great. A very nice vegetable soup for a quiet spring Sunday night. Wish I had some bread rolls and butter on the side. sigh.

Your Challenge: A Thai-ish soup to soothe your lazy Sunday moods.

Ready ---  Steady --- Cook

Tomato, Basil & Cheese Soup

(Makes 4 servings)

INGREDIENTS:

2 Tomatoes, diced
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil 

1.5 cups of vegetable broth
1/3 cup of plain Greek yogurt

1/3 coconut milk

1/2cup cheddar cheese or mozzarella, grated
1/2 cup basil, chopped, loosely packed
2 teaspoon of oregano
1 teaspoon sugar 

2 teaspoons corn flour

Salt and pepper to taste

Boiled Chicken pieces (optional) 

METHOD: 

1. Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. 

2. Add in chopped garlic and cook for an additional two minutes.

3. Put the tomato, vegetable stock and Coconut milk.

4. Stir in the basil, oregano, sugar, corn flour, salt and pepper.

5. Place the lid back onto the pot and allow to simmer ten minutes. 

6. At the end, stir in the Greek yogurt and cheddar cheese until well blended. 

Note: Use either a blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.

Challenge Accepted?

 
Enjoy!

Tosakanth