Tomato Basil Cheese Soup (whole batch)

• 3 Tablespoons butter
• 1 medium red onion, chopped
• 3 medium garlic cloves, minced or 2 tablespoons canned chopped garlic
• 1 28 oz. can diced tomatoes with juice
• 1 28 oz. cans crushed tomatoes
• 1 can Progresso recipe starters fire roasted tomatoes
• 4 tomatoes
• 1-1 1/2 teaspoons salt {to taste}
• 1/2 teaspoon oregano
• 1/2 teaspoon Italian seasonings (I use McCormick grinder)
• 1/8 teaspoon cracked pepper
• 1/4 teaspoon garlic powder
• 6-8 large fresh basil leaves, chopped or torn apart
• 1 1/2 cups almond milk or regular milk
• 1 ½ cup (or more) sharp cheddar (grated)

Place the 4 tomatoes on a cookie sheet and broil in oven until blistered and roasted.
Meanwhile, in a large pot melt 3 tablespoon butter over medium high heat Add onion and garlic and saute until onion is translucent. Add 1 teaspoon salt, cracked pepper and garlic powder. Stir.
Add canned tomatoes and basil to the pot and bring to a boil. Add oregano & Italian seasonings. Simmer for 10-15 minutes.
Blend the 4 roasted tomatoes in a blender with half or more of the contents from the pot. Pour back in the pot.
Add milk and cheese and more salt to taste, if desired. Heat through and serve with a baguette, crackers or grilled cheese sandwiches. Enjoy!

Nutritional Info: this is for the whole batch, divide up for how many servings you make…


Serving Size: Nutritional Info: this is for the whole batch, divide up for how many servings you make…

Number of Servings: 1

Recipe submitted by SparkPeople user CDH906.