Tuesday, April 12, 2011

RECIPE FAVE: Creamy Basil Tomato Soup with Greek Yogurt

Tonight, I tried Fanntastic Anne's creamy basil tomato soup.  It was kinda tangy (from the yogurt) but quite good.  Here's the recipe.

Creamy Tomato Basil Soup
(makes about 3 servings...about a cup each) 

  • 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 
  • 1-2 tsp oregano

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. Puree in a food processor. Then heat it back up again, add the Greek yogurt to make it creamy, and enjoy! Garnish with fresh basil.


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