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Tomato Basil Soup

Prep Time10 minutes
Cook Time30 minutes
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.