#macandchese

Still out here trying to get it right and tight! Less than 3 months away from my big day! @goziendolo told me we on a 3lb/month kick! #jerkchicken #zuchinni and a taste of #macandchese 😋#eatgoodtrainhardrepeat #weddingthings💍 #forevermitchell #weightlossgoals #phatfitfoodie #phatfitfoodieapproved https://www.instagram.com/p/By1d4QrArTS/?igshid=c79vu6va08g0

Instructions: In a large soup pot over medium heat, heat the oil. Once hot, add in the onion, garlic, and celery. Saute until soft and the onions become transparent, about 10-15 minutes. Add the tomatoes and their juices, as well as the broth. Bring to a boil. Reduce to a simmer and cook for 1 hour, stirring occasionally. Remove from heat and let cool for 20 minutes. This is a good time to cook your elbow macaroni according to package directions if you haven't already prepared it. In a large bowl, toss the bread with the melted butter to coat. In a saute pan over medium heat, add the buttered bread cubes and toss often until browned and toasty. Set aside. Use an immersion blender to blend the soup until smooth. Add in the cheese, fresh basil, and greek yogurt and blend again until well combined. Return to medium-low heat. (If you don't have an immersion blender, you can wait until the soup cools and then remove the solids in small batches to blend in a regular blender. Add in the cheese, yogurt, and basil, and a bit of the soup liquid. Make sure not to overfill. Return to soup pot after and stir well to combine.) Add in the vinegar. Stir often until cheese is melted completely and the soup is warmed through, making sure not to bring it back to a boil to prevent the yogurt from curdling. Add in the macaroni and stir. Pour into soup bowls, Garnish with the croutons, additional cheddar, and fresh basil. Serve warm.