Good morning!
I made a fun new recipe yesterday — creamy tomato basil soup, made with Greek yogurt!
I’ve actually never made tomato basil soup before myself but I LOVE it. So perfect for eating with grilled cheese 🙂 Which is exactly what I had for dinner last night along with the soup!
Matt’s younger brother Drew’s girlfriend, Morgana, sent me a sweet email earlier this week saying she’s been reading and enjoying my blog, and she shared her favorite tomato basil soup recipe with me. I made some tweaks based on what I had on hand, etc., and decided to give it a try yesterday afternoon!
This recipe is especially fun because it’s made using Greek yogurt instead of cream! Ya’ll know how much I love my Greek yogurt. The perfect substitute for mayo, sour cream, oil in baked goods… you name it!
Creamy Tomato Basil Soup
(makes about 3 servings)
Ingredients:
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- 1 large (or 2 small) fresh tomatoes, chopped
- 2 C low sodium veggie broth
- 1 tsp. tomato paste (optional — I didn’t have any but it would be a good addition)
- 1 tsp. fresh basil, chopped
- 1/4 tsp. pepper
- 1/2 C plain nonfat Greek yogurt
- Extra fresh basil to garnish (optional)
Instructions:
In a medium sized pot over medium heat, add olive oil, garlic, and tomatoes and sauté for a couple minutes. Add veggie broth, tomato paste if using, basil, and pepper. Cover, reduce heat to medium low, and let simmer about 15 minutes, then remove from heat and let cool 10 to 15 minutes. Use an immersion blender (or transfer to a traditional blender in small batches) to puree. Then heat it back up again, add the Greek yogurt to make it creamy, and enjoy! Garnish with fresh basil, if desired 🙂
Creamy Tomato Basil Soup
Creamy tomato soup with basil is comforting, flavorful, and easy to make.
Ingredients:
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- 1 large (or 2 small) fresh tomatoes, chopped
- 2 C low sodium veggie broth
- 1 tsp. tomato paste (optional — I didn’t have any but it would be a good addition)
- 1 tsp. fresh basil, chopped
- 1/4 tsp. pepper
- 1/2 C plain nonfat Greek yogurt
- Extra fresh basil to garnish (optional)
Instructions:
In a medium sized pot over medium heat, add olive oil, garlic, and tomatoes and sauté for a couple minutes. Add veggie broth, tomato paste if using, basil, and pepper. Cover, reduce heat to medium low, and let simmer about 15 minutes, then remove from heat and let cool 10 to 15 minutes. Use an immersion blender (or transfer to a traditional blender in small batches) to puree. Then heat it back up again, add the Greek yogurt to make it creamy, and enjoy! Garnish with fresh basil, if desired 🙂
I was slightly terrified to use it for the first time, though, not gonna lie. I had visions of myself (and my kitchen) covered in tomato, basil, and chunks of garlic. Gah!
Finally, I took a deep breath, closed my eyes… and pressed the “low power” button. And guess what?
It worked perfectly 🙂
SO much easier than a normal blender. Total win! Thanks, Mom 🙂
This recipe was actually perfect timing because I’m the featured blogger over on Chobani Greek yogurt’s blog today! I wrote a guest post for them about my favorite ways to healthify recipes using Greek yogurt — go check it out to see my tips. Today’s soup recipe definitely fits into that category 🙂
Also, make sure you are following me on Twitter and have “liked” fANNEtastic food on Facebook — I’ll be giving away coupons for free Chobani Greek yogurt this afternoon via both of those channels and you won’t want to miss out!
Have a great day and I’ll see you on Twitter and Facebook 🙂
