Tomato Basil Soup

Something you should know about me is that I have a bookmark named ‘Tomato Basil Soup?’ which links me to the Cafeteria menu at work. I check every Monday and literally put a plan on the calendar if Tomato Basil is an option on any day of the week.

I follow a few foodie blogs and Kelly from Eat Yourself Skinny does it right. I like that she shares recipes that are easy to follow and in-line with my taste… and my diet!

When Tomato Basil showed up from her on my Bloglovin’ feed I pinned it, printed it and even checked out the Greek Yogurt Conversion Chart for Cream Cheese to cut back even more on the original recipe.

First off – I’m not against chopping onions, but doesn’t this look so much more convenient at only about 20 cents more for the same amount?

Let’s begin! In a large saucepan over medium-high heat, heat the olive oil and saute the onion for 3 minutes until it looks like this:

Stir in the garlic and cook for an additional minute.
Add tomatoes (Thanks, Trader Joe’s) and chopped basil leaves, bringing to a boil.
Stir in your plain greek yogurt…
…and watch the color change.
Pour all saucepan contents into a blender and blend until smooth.
Return to saucepan and stir in milk and pepper.
Return to medium-high heat and cook for 2 minutes.
Serve with grilled cheese or a slice of bread, your choice here!

What You’ll Need (revised to show what I used – original recipe here)

1 Tbsp olive oil
1 cup chopped onion
3 garlic cloves, chopped
3/4 cup fresh basil, chopped
28 oz canned fire-roasted diced tomatoes, undrained
1/2 cup (4 oz) Greek Yogurt
1 1/2 cups fat-free milk
2 tsp. pepper
❤ JE
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