This is my favourite tomato soup recipe to cook. It is incredibly quick to make (about 30 minutes) and only 107 calories per 1 cup. The herbs and sun-dried tomatoes really help this recipe to stand out from more traditional tomato soup recipes. This soup is great with herb quick break, pita, or I often have it with grilled cheese. (Recipes for herb quick bread and pita to follow).
The original recipe calls for plain nonfat yogurt, but you are welcome to use Greek yogurt if you want some extra protein or if you want a dairy free soup you can skip the yogurt altogether.
Suggested garnishes: toasted walnuts and chopped fresh mint, chopped green onions, fresh parsley.
Greek Tomato-Yogurt Soup
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 tsp dried oregano (or 1 1/2 tsp fresh)
1/4 tsp dried thyme (or 1 tsp fresh)
1 28-ounce can diced tomatoes (or 4 cups chopped fresh tomatoes)
3-4 sun-dried tomatoes
1/4 tsp ground black pepper
1 1/2 cups vegetable broth
1 cup plain nonfat yogurt
- In a soup pot, warm olive oil and cook the onions, garlic, bay leaves, and herbs until the onions are soft (about 12 minutes).
- Add the tomatoes, sun-dried tomatoes, and black pepper. Simmer covered about 10 minutes.
- Remove bay leaves. Add in vegetable broth and yogurt.
- Puree in batches until smooth and creamy. You can use a food processor, blender, or immersion blender to do this.
Recipe adapted from Moosewood Restaurant Cooking for Health