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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.
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.
