Tomato-Cheddar Soup - cooking recipe

Ingredients

2 tablespoons pure olive oil
1 cup sweet onion, diced
1 garlic clove, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 cup 1% low-fat milk
2 cups chicken broth, 30% less sodium
1 cna diced tomato (796ml)
1 teaspoon Worcestershire sauce
1 cup Canadian cheddar cheese, divided
fresh thyme leave

Preparation

Heat oil in a large saucepan over medium heat. Add onion and garlic, and saute until lightly softened, about 3 minutes. Stir tomato paste and flour into onion for 1 minute. Slowly whisk in milk and broth to avoid lumps. Stir in tomatoes and season lightly with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
Using a hand blender, puree soup until smooth. Press through a fine mesh strainer to remove seeds. Return soup to pan and bring back to a simmer. Stir in Worcestershire sauce and 3/4 cup cheese until melted.
Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.