Tomato, Basil, and Cheddar Soup ( uses Greek yogurt instead of cream, brilliant) Makes 6 servings 2 28-oz. cans of diced tomatoes 1 yellow onion, chopped 2 cloves of garlic, chopped 1 tsp olive oil 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 Repinned by Sharon Greenwood onto Favorite Recipes
'Tomato, Basil, and Cheddar Soup (uses Greek yogurt instead of cream)'
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Slow Cooker Tomato Basil Parmesan Soup ***Omigosh. This soup is...in a word...divine. My husband took a few bites and said, "Wow...this is restaurant soup!" It's smooth and creamy goodness. Definitely puree the onions, carrots, celery and tomatoes in the food processor so it's not too chunky. So yummy. This is one of the best things I've ever made. Love it!
tomato basil parmesan soup for the crock pot