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Prep Time
10 mins
Total Time
30 mins


2 tbsp
olive oil
30 mL
1 cup
diced sweet onion
250 mL
1 clove
garlic, minced
2 tbsp
tomato paste
30 mL
3 tbsp
all-purpose flour
45 mL
1 cup
1% milk
250 mL
2 cups
reduced-sodium chicken broth
500 mL
1 can
diced tomatoes
796 mL
1 tsp
Worcestershire sauce
5 mL
1 cup
grated Canadian Cheddar Cheese Aged 2 Years, divided
250 mL
fresh thyme leaves


Step 1

Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté until lightly softened, about 3 min. Stir tomato paste and flour into onion for 1 min. 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 min.

Step 2

Using a hand blender, purée 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 (175 mL) cheese until melted.

Step 3

Ladle soup into bowls. Garnish each with remaining cheese and fresh thyme leaves.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
18 g
22 g
15 g
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