Tomato soup is a classic American comfort food. Perhaps we think that because Campbell’s made it so? I actually prefer a creamy tomato soup because it feels more substantial. But all that heavy cream or sour cream can’t be too good for you. Here I show you how I make my creamy tomato soup with non-fat plain Greek yogurt. Greek yogurt provides a healthy way to thicken soups and give them that creaminess.
What You’ll Need:
2 Lbs vine-ripened tomatoes (any type of tomato is fine; I just prefer the vine-ripened ones because I love that vine smell)
1 medium-sized onion
3-5 cloves of garlic
1 single serving cup of non-fat plain Greek yogurt (about 5.3 oz)
1 Tablespoon dried parsley
1 Tablespoon dried basil
Salt
Pepper
- Cube up the tomatoes and the onion. Keep the tomato skin. That’s where a high concentration of antioxidants such as lycopene are. Slice or crush the garlic cloves.
- In a large pot, heat a thin layer of oil. Throw the onions and garlic in. Once the onions are translucent, toss the chopped tomatoes in and sauté for a few minutes. Add salt and pepper to taste. Add the dried parsley and basil. Fresh herbs are great too – truly whatever you have on hand is fine. I use dried herbs here because it’s easier. Plus, I prefer being done with prepping/cooking within 30 minutes.
- Add enough water to the pot such that the sauteed mixture is well sub-merged. Allow the mixture to simmer on medium for about 10 minutes. This gives the flavors a chance to come out.
- Once simmered, add the Greek yogurt. Use an immersion blender to blend the tomato mixture into a soup. If you don’t have an immersion blender, a regular blender is fine. However, if you’re using a regular blender, you may have to blend in batches so make sure that the yogurt gets evenly distributed.