Serves 8-10
Ingredients:
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Butter
- 1 large yellow onion, peeled and chopped
- 3 Garlic cloves, peeled and minced
- 4 28-ounce cans crushed tomatoes
- 6 Cups low sodium vegetable broth
- 1 medium day old baguette, cut into bite-size pieces
- 1/2 cup fresh basil, removed from stem and chopped
- 16 ounces sharp cheddar cheese, shredded
- salt and pepper
Preparation:
Heat a heavy duty soup pot and add olive oil. Add butter to melt. Saute onion and garlic about 5 minutes or until soft. Add tomatoes and vegetable broth and bring to a boil. Lower heat and simmer for 30 minutes. With a hand blender puree soup. Add bread and simmer 15 minutes. Add fresh basil and stir. Turn heat off, add cheese and stir until ooey gooey! Add salt and pepper to taste.
