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      • Cobb Egg Salad
      • Rotisserie Chicken Salad
      • Roast Beef Wrap
    • Soup >
      • Fire-Roasted Tomato Basil Soup
      • Creamy Chilled Avocado Soup
      • Potato-Leek Bisque
      • White Bean Soup
      • Creamy Turnip Soup
      • Sweet Pea Soup
      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
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      • Avocado-Yogurt Dip
      • Spinach-Artichoke Dip
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      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
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      • Arugula & Strawberry Salad
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      • Creamy Chilled Avocado Soup
      • Potato-Leek Bisque
      • White Bean Soup
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      • Sweet Pea Soup
      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
      • Pumpkin-Apple Soup
      • Carrot Soup with Yogurt
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      • Creamy Spinach Feta Dip
      • White Bean Dip
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      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
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Fire-Roasted Tomato Basil Soup

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photo of finished Creamy Chilled Avocado Soup recipe
Makes 4 servings. Recipe adapted from Cooking Light.
​

Ingredients
​
1 tablespoon olive oil
1 1/2 cups chopped onion 
1/2 teaspoon kosher salt, divided 
1/4 teaspoon crushed red pepper 
2 teaspoons minced garlic 
1 tablespoon unsalted tomato paste 
2 cups unsalted chicken stock 
1/2 cup torn basil leaves 
1 (14.5-oz.) cans unsalted fire-roasted tomatoes 
1/2 teaspoon sugar 
1/4 teaspoon freshly ground pepper 
1/2 cup plain whole-milk Greek yogurt 
2 tablespoons chopped fresh basil

Nutritional info per serving
Calories: 155 
Total Fat: 5g 
Fiber: 3g 
Sodium: 346mg 
Total Carbs: 20g 
Protein: 8g 
Sugars: 12g 
Calcium: 6% DV 
​Potassium: 6% DV
Directions
Step 1 
Heat oil in a large Dutch oven over medium-high. Add onion; sauté 3 minutes. Add 1/4 teaspoon salt, crushed red pepper, and garlic; cook 1 minute. Stir in tomato paste; cook 1 minute. Add stock, torn basil leaves, and tomatoes; bring to a simmer. Cook 8 minutes. Stir in remaining 1/4 teaspoon salt, sugar, and freshly ground black pepper. 
Step 2 
Place tomato mixture in a blender. Remove center piece from blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening (to avoid splatters); blend until smooth. Place 1/4 cup soup and yogurt in a small bowl; stir until smooth. Stir yogurt mixture into remaining soup. Divide soup among 4 bowls; top evenly with chopped basil and your favorite flavored croutons.

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