Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1 medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup tomato paste
  • 1 28-oz. can of diced tomatoes
  • 1 28-oz. can whole (peeled tomatoes)
  • 1 teaspoon garlic powder
  • 5 large basil leaves (fresh)
  • 1/2 cup vegetable broth (or chicken broth)
  • 1/2 cup 2% Greek yogurt
  • 2 tablespoons heavy cream
  • 1.5 teaspoons apple cider vinegar

Instruction

  • Heat 2 tablespoons of oilve oil in a large stock pot over medium/high heat.
  • When the olive oil is fragrant, add onion, garlic, salt, and pepper, and sautee for around 5 minutes or until the onion becomes translucent.
  • Meanwhile, place tomato paste, diced tomatoes, whole peeled tomatoes, basil leaves, and garlic powder into a high-speed blender.
  • Once the onions are translucent, add that mixture to the blender as well.
  • Blend on high for 1-2 minutes or until everything is pureed.
  • Transfer mixture back into the stockpot and turn to medium/high heat.
  • Once the soup is boiling, turn heat down to low and add vegetable broth, cream, Greek yogurt, and apple cider vinegar.
  • Mix soup until everything is combined and creamy.
  • Option to serve immediately, or to continue to let simmer for 10-20 minutes for more depth of flavor.
  • Taste soup before serving and add salt and pepper, to taste.