A delicious comfort soup for those cold, winter days.
- Prep time 20 minutes
- Total time 35 minutes
- Portion size 4 servings
In Dutch oven or large heavy-bottomed saucepan, melt butter over medium-high heat; sauté onion and celery, stirring often, until softened and beginning to brown, 4 to 6 minutes. Add garlic, turmeric, salt and pepper; cook, stirring constantly, for 30 seconds. Stir in broth, tomatoes, tomato paste and honey; cover and bring to boil. Reduce heat to medium; simmer, uncovered, stirring occasionally, for 10 minutes.
Cheese Crisps: Preheat oven to 400°F. Line large baking sheet with parchment paper. Wrap rolling pin with paper towel.
While soup is simmering, spoon cheddar by heaping 1 tsp onto prepared pan. Bake just until melted, about 2 minutes; remove from oven and sprinkle with chives. Continue to bake until cheese is crisp and beginning to brown around edges, 3 to 4 minutes. Working quickly, carefully transfer hot crisps onto prepared rolling pin; let cool completely.
In blender, purée soup, working in batches if necessary, until smooth. Divide among serving bowls; swirl in sour cream and sprinkle with chives. Serve with Cheese Crisps.
Test Kitchen Tip: If you want to brighten the soup’s flavour, add red wine vinegar, a teaspoon at a time, before serving.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 822 mg
- Sugars 13 g
- Protein 9 g
- Calories 225
- Total fat 13 g
- Potassium 661 mg
- Cholesterol 35 mg
- Saturated fat 8 g
- Total carbohydrate 21 g