This was such an awesome soup. I can’t boast enough about how good it was. Like seriously, I’m such a good cook. I’m actually surprised at how good it turned out. I adapted the recipe from one online and I’m not usually one for trying new recipes.
What you’ll need:
-2 28-oz. cans of diced tomatoes
-1/4 cup dried minced onion (or fresh)
-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 spinach, chopped, loosely packed
-2 tsp of Italian herbs (or seasoning of your choice)
-1 tsp sugar
In a small pan, sauté onion and garlic in olive oil until browned.
Meanwhile, pour tomatoes (with the juice), broth, herbs and sugar in slow cooker.
When onion and garlic are browned, add them to the slow cooker as well.
Cook on low for 5-6 hours, stirring occasionally.
Add in yogurt and cheese and mix until blended.
This soup pairs nicely with garlic bread!