Creamy dreamy tomato cheddar heaven.

Thank you pinterest for yet another inspiration, :)

Here it is, original first, my adaptions at the bottom. There's amounts on this one for you measures out there ;)

PS, I borrowed the picture from the original but it looks exactly the same in my tupperware container!

■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

Directions: 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. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.

Ok, now here's my spin:
I used one can (I know the recipe calls for 2) of crushed fire roasted tomatoes I had in the pantry (Walmart brand & I totally love them). Used a chicken bouillon cube to make my broth about 1 1/4 cups. Had some diced red onion left in the fridge which I sauteed first, and about 5oz or almost a whole cup of Fage 0% (totally obsessed with this greek yogurt especially the pack that has decadent thick honey to be drizzled over top)..

Had no basil, my poor pathetic attempt at an herb garden this year just did not happen. :'( But I did sans the oregano and just go with a tablespoon of italian seasoning, pre-mixed McCormick, publix brand, what you have in the pantry is fine.

Anyway, I cooked the soup as directed and when it came time to blend at the end, used a teaspoon of flour which i mixed into my yogurt prior to adding to the pot so no curdling for me... added it and the cheddar, then took it off the burner immediately.

 With no immersion blender, (just was not in my budget while in nursing school although I’ve always envied Emril Langasse and his boat motor looking immersion blender), I resorted to my smoothie maker. Although I had to blend in 2 batches which I carefully ladeled in, it is so worth it.
So decadent, So creamy. And definitely going to make my night better as I work nights in a local ER and always dread 3am cafeteria findings, eek! Cannot wait for lunch tonight!