Description
This Classic Tomato Soup recipe is a delicious and comforting dish that has been lightened up with the addition of Greek yogurt for creaminess. Perfect for a cozy meal on a chilly day!
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Soup:
- 2 tablespoons tomato paste
- 2 cans (28 ounces each) whole peeled tomatoes
- 3 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup plain Greek yogurt
Instructions
- Prepare Vegetable Base: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 8 minutes.
- Saute Aromatics: Stir in garlic and tomato paste; cook for 1 minute until fragrant.
- Add Remaining Ingredients: Add canned tomatoes, vegetable broth, basil, oregano, sugar, bay leaf, salt, and pepper. Bring to a boil, then simmer for 25 minutes.
- Puree Soup: Remove bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
- Finish Soup: Stir in Greek yogurt until creamy. Adjust seasoning as needed. Serve warm with herbs or bread.
Notes
- For extra creaminess, use milk instead of Greek yogurt.
- To make the soup vegan, substitute coconut milk or omit yogurt entirely.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 145
- Sugar: 10g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 2mg
