Hands-On Time
10 Mins
Total Time
40 Mins
6 (serving size: about 1 cup)
Greg DuPree

How to Make It

Step 1

Melt butter in a medium saucepan over medium. Add onion, carrot, and garlic; cook, stirring occasionally, until tender, about 15 minutes. Coarsely chop 4 ounces of the cheese; shred remaining 1 ounce cheese, and set aside. Add chopped cheese, tomatoes, broth, and salt to onion mixture; bring to a simmer. Cover and cook 20 minutes. Carefully transfer soup to a blender; remove center piece from blender lid, and cover with a clean towel to vent. Process until very smooth, about 1 minute. Divide evenly among 6 bowls, and sprinkle with shredded cheese and basil.

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