How to make DecadentTomato-Basil Soup
Prep
Time: 10 minutes |Cook
Time: 20 minutes |Serves:
4
2 tablespoons olive oil
¼ cup diced purple onion
1 (15-ounce) can low-sodium whole tomatoes or diced tomatoes, with
their juices
8 ounces low-sodium chicken broth or vegetable broth
1 teaspoon dried basil
2 teaspoons honey
1 teaspoon aged balsamic vinegar (optional)
Salt
Freshly ground black pepper
8 tablespoons nonfat plain Greek yogurt
¼ cup diced purple onion
1 (15-ounce) can low-sodium whole tomatoes or diced tomatoes, with
their juices
8 ounces low-sodium chicken broth or vegetable broth
1 teaspoon dried basil
2 teaspoons honey
1 teaspoon aged balsamic vinegar (optional)
Salt
Freshly ground black pepper
8 tablespoons nonfat plain Greek yogurt
1. In a medium saucepan over medium heat, heat
the oil. Add the
onion and sauté for about 5 minutes until golden brown.
onion and sauté for about 5 minutes until golden brown.
2. Stir in the tomatoes with their juice, chicken
broth and basil and
bring the soup to a boil. Lower the heat, cover the pot and simmer the
soup for 10 to 15 minutes. Remove from the heat.
bring the soup to a boil. Lower the heat, cover the pot and simmer the
soup for 10 to 15 minutes. Remove from the heat.
3. Carefully pour the soup into a blender and
blend at high speed until smooth. Add the honey and vinegar (if using).
Season with salt and pepper to taste. Pour into glasses or bowls. Top
each serving with 2 tablespoons of yogurt for extra protein and
enjoy.
Per
Serving:
Protein: 4g, Calories: 121, Fat: 7g, Carbohydrates: 9g, Fiber: 1g, Total Sugar: 7g, Sodium: 164mg
Protein: 4g, Calories: 121, Fat: 7g, Carbohydrates: 9g, Fiber: 1g, Total Sugar: 7g, Sodium: 164mg
