Creamy Red & Green Tomato Soup with Light Cheddar
INGREDIENTS
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2 tablespoons Cabot Salted Butter
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1 medium onion, coarsely chopped
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2 stalks celery, coarsely chopped
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1 medium green bell pepper, seeded and coarsely chopped
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1 jalapeno, Fresno or serrano pepper, seeded and sliced
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4 garlic cloves, minced
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3 pounds red tomatoes, coarsely chopped
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3 pounds green tomatoes, coarsely chopped
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6 cups chicken or vegetable stock
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1 teaspoon dried dill weed
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1 teaspoon dried thyme leaves
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Salt and freshly ground black pepper taste
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1 1/2 cups Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt, divided
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4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
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1 small red and small green tomato, diced, for garnish
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2 tablespoons thinly sliced fresh basil leaves for garnish
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