Light Cheddar Tomato Soup
Recipe type: Entree
Cook time: 
Total time: 
Serves: 5
This comforting soup is perfect for fall. It's creamy, cheesy, and not bad for your waistline!
  • 1 28-oz. can crushed tomatoes
  • 2 14.5-oz. cans of diced tomatoes
  • 1 yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp olive oil
  • 1 cup water
  • 2 tsp of oregano
  • 1 tsp sugar
  • salt and pepper to taste
  • 1 parmesan cheese rind (optional)
  • 1 cup of plain fat free Greek yogurt
  • 1 cup reduced fat shredded cheddar cheese
  1. Over medium heat, add the olive oil to a large pot.
  2. Add the chopped onion and allow to cook until tender, about three to four minutes.
  3. Add in chopped garlic and cook for an additional two minutes.
  4. Pour in the cans of tomatoes (juice and all) and the waiter.
  5. Stir in the oregano, sugar, and salt and pepper.
  6. Add in parmesan cheese rind, if using.
  7. Place the lid onto the pot and allow to simmer ten minutes.
  8. Remove cheese rind.
  9. At the end, stir in the Greek yogurt and cheddar cheese until well blended.
  10. Use either an immersion blender, food processor, or blender to puree the soup if you prefer a smooth texture.
  11. Garnish with chopped basil and grated cheddar cheese if desired.
Recipe by Chelsea Eats Treats at