This soup is so creamy, you won’t notice it uses Greek yogurt instead of heavy cream! Serve with charred ciabatta bread with fresh garlic or the classic, grilled cheese sandwich.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 2 (32oz) cans organic whole tomatoes
- 1 (32oz) vegetable broth
- 1 handful of fresh basil, chopped
- 1 tsp salt
- 1/2 cup non-fat Greek Yogurt
Instructions:
- Heat olive oil in large pot. Add onion and celery and cook for 5-10 minutes or until softened. Stir in the garlic and red pepper flakes and continue to mix for just another minute.
- Stir in tomatoes and broth and bring to a boil. (Add in water if it’s too thick) Add in fresh basil and season with salt and pepper. Reduce heat and simmer for 20 minutes.
- Puree soup with hand blender until smooth. Add Greek yogurt and simmer for a couple minutes until heated through.
Makes 6 servings.
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