I made this soup last week when it was storming outside and it made the perfect meal. I made it in less than 30 minutes so it is definitely doable on rushed weeknights. I love my tomato soup with a cheesy grilled cheese sandwiches so feel free to indulge a little..Try my homemade low-fat croutons to top off this soup, the little crunchy bits of goodness pair magically with the creamy soup..it’s amazing!
1 Tbsp olive oil
1 yellow onion; chopped
2 cloves fresh garlic; chopped
2 can (28 oz.) of diced tomatoes
2 cups vegetable stock
1 cup plain greek yogurt
2 tsp oregano
1 tsp white sugar
1 tsp salt
1 tsp black pepper
1/4-1/2 cup fresh basil; chopped
1 cup shredded cheddar cheese
1. Bring a large pot to medium heat and add in olive oil and chopped onions. Let cook for 3-4 minutes and then add in chopped garlic and cook for an additional 2 minutes until lightly golden brown.
2. Pour in tomatoes and vegetable stock, stir and let cook for 5 minutes. Stir in yogurt, and sugar, seasonings, basil, and cheddar until combined. Let simmer for 15 minutes, and with an immersion blender or food processor, puree the soup until its smooth. Let simmer for another 10 minutes once soup is blended, stirring constianstly. Top with fresh basil, cheddar cheese and homemade low-fat croutons from my easy recipe found here.