Rating: 4 stars
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Start with canned fire-roasted tomatoes to give the soup some smoky depth. Serve with sliced toasted sourdough and steamed broccoli from your list.

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Thom Driver.

Recipe Summary

total:
25 mins
active:
20 mins
Yield:
Serves 4 (serving size: about 1 1/4 cups soup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

155 calories; fat 5g; saturated fat 1g; protein 8g; carbohydrates 20g; fiber 3g; sugars 12g; added sugar 2g; sodium 346mg.
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