You can make this soup with all green tomatoes, but the color is lovely with both, and the tang of the green tomatoes with the sweetness of the reds makes for a great flavor combination.
2 tablespoons Cabot Salted Butter
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
1 medium green bell pepper, seeded and coarsely chopped
1 jalapeno, Fresno or serrano pepper, seeded and sliced
4 garlic cloves, minced
3 pounds red tomatoes, coarsely chopped
3 pounds green tomatoes, coarsely chopped
6 cups chicken or vegetable stock
1 teaspoon dried dill weed
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper taste
1½ cups Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt, divided
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
1 small red and small green tomato, diced, for garnish
2 tablespoons thinly sliced fresh basil leaves for garnish
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MELT butter over medium heat in large heavy-bottomed saucepan or Dutch oven amd add onion, celery, bell pepper, hot pepper and garlic; cook, stirring, for 5 to 7 minutes.
STIR in tomatoes, bring to simmer and let cook for about 10 minutes.
ADD stock and bring to boil. Reduce heat and let soup simmer until tomatoes are very tender, 10 to 15 minutes.
STIR in dill and thyme and let soup cool slightly. When soup has cooled enough to handle, puree coarsely in blender or food processor, working in batches if necessary; return to pot.
ADD 1 cup of yogurt, stirring until blended into soup. Over low heat, rewarm soup, adding cheese until well blended.
SERVE garnished with dollops of remaining yogurt plus diced tomatoes and fresh basil.
Recipe courtesy of Cabot Creamery Cooperative.