Start with canned fire-roasted tomatoes to give the soup some smoky depth. Serve with sliced toasted sourdough and steamed broccoli from your list.
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
2 (14.5-oz.) cans unsalted fire-roasted tomatoes
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/2 cup plain whole-milk Greek yogurt
2 tablespoons chopped fresh basil
Added sugars 2g
Calcium 6% DV
Potassium 6% DV
How to Make It
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.
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.
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