Homemade tomato soup is so awesome; it’s like Panera at home! It tastes more decadent than it is. In the summertime, you can use fresh basil but it’s February, so dried basil also works fine.
You can blend the soup with a food processor, but it’s easier if you have an immersion blender. I make a lot of soup in the wintertime, and I couldn’t live without an immersion blender! I have this one.
Tomato soup and grilled cheese is one of my all-time favorite meals. I served this with a side of Ham & Cheese Hot Pockets.
Tomato Basil Soup
Servings: 4
Calories: 130kcal
Equipment
- 1 Immersion blender
Ingredients
- 1 teaspoon olive oil
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 celery stick (chopped)
- 2 garlic cloves (minced)
- 1 15oz can diced tomatoes (undrained)
- 1 15oz can stewed tomatoes (undrained)
- 1 cup low sodium chicken broth
- 1 teaspoon sugar
- ¼ cup chopped fresh basil (or 1 tablespoon dried basil)
- ½ teaspoon dried oregano
- ⅛ teaspoon ground black pepper
- 1 ounce grated Parmesan cheese
- ¼ nonfat Greek yogurt
Instructions
- Heat 1 teaspoon of olive oil over medium heat in a large stockpot or Dutch oven.
- Add the chopped carrots, onions and celery and cook for 3 to 5 minutes until veggies are soft.
- Add the garlic and cook for 1 more minute.
- Add the diced tomatoes and stewed tomatoes, the chicken stock, basil, dried oregano, sugar and black pepper. Put the lid on the pot, turn the heat up to "medium-high" and bring the mixture to a boil.
- When the soup starts to boil, turn the heat down to "medium-low" and let it simmer with the lid on for about 15 to 30 minutes.
- Blend the soup with an immersion blender, until the soup is completely smooth.
- Stir in the parmesan cheese until the cheese melts.
- Remove the soup from heat and stir in ¼ cup nonfat Greek yogurt.
- Top with some extra fresh basil, if you have any.
