Creamy Tomato Basil Soup (made with Greek yogurt!)

Good morning!

I made a fun new recipe yesterday — creamy tomato basil soup, made with Greek yogurt!


I’ve actually never made tomato basil soup before myself but I LOVE it. So perfect for eating with grilled cheese :) Which is exactly what I had for dinner last night along with the soup!


Matt’s younger brother Drew’s girlfriend, Morgana, sent me a sweet email earlier this week saying she’s been reading and enjoying my blog, and she shared her favorite tomato basil soup recipe with me. I made some tweaks based on what I had on hand, etc., and decided to give it a try yesterday afternoon!


This recipe is especially fun because it’s made using Greek yogurt instead of cream! Ya’ll know how much I love my Greek yogurt. The perfect substitute for mayo, sour cream, oil in baked goods… you name it!


Creamy Tomato Basil Soup

(makes about 3 servings)


  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 1 large (or 2 small) fresh tomatoes, chopped
  • 2 C low sodium veggie broth
  • 1 tsp. tomato paste (optional — I didn’t have any but it would be a good addition)
  • 1 tsp. fresh basil, chopped
  • 1/4 tsp. pepper
  • 1/2 C plain nonfat Greek yogurt
  • Extra fresh basil to garnish (optional)


In a medium sized pot over medium heat, add olive oil, garlic, and tomatoes and sauté for a couple minutes. Add veggie broth, tomato paste if using, basil, and pepper. Cover, reduce heat to medium low, and let simmer about 15 minutes, then remove from heat and let cool 10 to 15 minutes. Use an immersion blender (or transfer to a traditional blender in small batches) to puree. Then heat it back up again, add the Greek yogurt to make it creamy, and enjoy! Garnish with fresh basil, if desired :)


I tried out my new immersion blender for the first time with this recipe! My mom gave me hers when I was home a couple weekends ago since she never used it and knew I wanted one :)


I was slightly terrified to use it for the first time, though, not gonna lie. I had visions of myself (and my kitchen) covered in tomato, basil, and chunks of garlic. Gah!


Finally, I took a deep breath, closed my eyes… and pressed the “low power” button. And guess what?

It worked perfectly :)


SO much easier than a normal blender. Total win! Thanks, Mom :)


This recipe was actually perfect timing because I’m the featured blogger over on Chobani Greek yogurt’s blog today! I wrote a guest post for them about my favorite ways to healthify recipes using Greek yogurt — go check it out to see my tips. Today’s soup recipe definitely fits into that category :)

Also, make sure you are following me on Twitter and have “liked” fANNEtastic food on FacebookI’ll be giving away coupons for free Chobani Greek yogurt this afternoon via both of those channels and you won’t want to miss out!

Have a great day and I’ll see you on Twitter and Facebook :)


  1. 1

    ohhh the greek yogurt is such a great idea :)

    this looks delicious! :)

  2. 2

    I just stumbled onto your blog, and I love it! Thank you so much for your excellent tips! This tomato basil soup looks delicious–I can’t wait to try it! :)

  3. 3

    After hearing about all of these immersion blenders… I definitely need to get one. I haven’t made soups in forever b/c I hate the messy cleanup!

  4. 4

    Love this recipe! :) Thanks!

  5. 5

    Does tomato soup taste like tomato juice? Because although I loveeeeeee tomatoes, I had tomato juice some years back and thought it a terrible juicing idea! Kinda like how I feel about baby cabbages (brussel sprouts) :)

    • 6

      No – I don’t like tomato juice, either! I think it tastes more like tomato sauce for pasta or something, but better and a bit less tomato-y, if that makes sense. :)

  6. 7

    Immersion blenders freak me out too! lol

  7. 8

    YUM! I would love to get an immersion blender. I JUST got a food processor – I’m a little behind the times! :)

  8. 9

    I loooove tomato soup! I must try this! :)

  9. 10

    Immersion blenders are the best! I love mine.

    Here’s one of my favorite recipes (from a really cheap soup recipe book I found at Ollie’s bargain outlet). I’m going to make my potato leek soup later with the blender :)

    Sweet potato curry soup –

    I’m totally going to try this recipe – I have a container of Greek yogurt waiting to be used in the fridge! And grilled cheese is reminiscent of the Dson caf :) xo

  10. 12

    Immersion blenders kind of scare me too. But I love tomato soup!

  11. 13

    Oh yum! I love tomato soup made with actual FRESH tomatoes. Do you think I could use whole milk greek yogurt in this one or should I reduce the amount?

  12. 15

    I have that same immersion blender. It’s fun to pull it out every now and again. Thanks for the awesome recipe!

  13. 16

    Oh goodie, I have all the ingredients for this lovely soup. I will try this today for my lunch, good job. I love soups period.

  14. 17

    I could eat tomato soup with grilled cheese year round. It’s so simple and delicious! I’ve never thought to add greek yogurt, but I am trying it next time I make it! Thanks!

  15. 18

    Glad you put it to good use and didn’t need a slicker!

  16. 19

    Your blog is so funny!
    I love the personified photo of the “Immersion Blender” standing up and looking back at you….
    Glad you “took it on” and made “soup” with it!
    (that’ll teach ‘Em! ;-)

    Thanks for the Chobani yogurt recommendation, I tried the pineapple flavored one last night…it was great!
    However, I’m a BIG lover of “Plain”
    (Yes!!!! there is something plain in the world that I love, ahem! :-P

  17. 21

    that soup looks awesome!!! I love that you used greek yog too!

  18. 22

    This post is a total win! All things I’m obsessed with: creamy tomato basil soup, and hand blenders! I’ll have to try making my own for once! :)

  19. 23

    This recipe looks amazing! I love eating Greek yogurt, and I get very excited to use it as a cream substitute in recipes. A friend gifted with an immersion blender, but I’ve yet to try it. This recipe may be a perfect excuse!

  20. 24

    This looks awesome, thanks! Will try it for sure. But what about calories and nutritional plusses/minuses?

  21. 25

    I love tomato basil soup! And I typically make mine just like yours, substituting cashew cheese or cream in for the yogurt. It’s such a comforting and tasty meal!

  22. 26

    Booookmarked. I’ve been wanting to making my own Tomato soup (creamy-style) at home for a while now, no excuses for why I haven’t yet…haha. That looks tasty good, girl!

  23. 27

    Hi Anne, I just made the most incredible creamy tomato fennel and dill soup. I used your recipe but omitted the basil. It is a hit.

  24. 29

    Yummmm…lovely soup recipe. greek yogurt sounds delish, tried this using thick indian yogurt … it was yummy

  25. 30

    What a wonderful and easy soup. I have just recently discovered Greek Yogurt. I has become my favourite thing. Thanks for the recipe

  26. 31

    Nothing like a creamy tomato basil soup along with some warm homemade French bread on a snowy winter day here in Michigan. I can’t wait to try this recipe – Thanks so much for sharing!!

  27. 32

    Just stumbled onto your blog while looking for a good creamy tomato basil soup recipe – way too many tomatoes in my CSA delivery this week! I love greek yogurt and this sounds like a great alternative to the heavy cream that is traditionally used. Plus, I haven’t used my immersion blender in forever (I’ve had many good – and a couple hilariously bad – experiences with it). Thanks for sharing!

  28. 33
    janinemarie123 says

    I tried to make this and it seemed to be going well..but then i added the nonfat greek yogurt and its didn’t melt. the yogurt formed together, they looked like little balls of fresh mozzarella or tofu. what did i do wrong :S

    • 34

      You might have added the yogurt while the soup was still too hot… maybe try letting the soup cool a bit first next time? I’m sorry it was a bust!

    • 35

      You can try putting the yogurt in a bowl and adding spoonfuls of soup, stirring between each spoonful, until the yogurt is acclimated to the temperature of the soup slowly. Then add it all back into the soup and stir.

  29. 36

    Mine is too yogurty tasting! What can I add to counter?

  30. 38

    So happy to have found your site. I had a bumper crop of tomatoes this season. Can I make this soup, freeze it, and when I want to serve it, then add the yogurt, or do I add it when I am making the soup.

  31. 40
    Tan Swee Fang says

    can you still boil the soup when the Greek yoghurt is added ?

  32. 42
    Karen Jenkind says

    The soup was very good, I do think I put to much Greek Yogurt. Will put less next time. Great recipe.

  33. 43

    I used a big can of Great Value (GV) condensed soup (from Wal-Mart) and (3) .4 C scoops of GV Greek Yogurt. Chopped garlic from a jar in sauteed in vegetable oil, added soup and an equivalent can of water. Brought to a lazy simmer, added 1 tsp chopped, dried basic, and some black pepper. Stirred, simmered, stirred. 5 minutes, served.

  34. 44
    Jenny Christie says

    I often make tomato soup as my family love it. I make a big batch and freeze portions as it’s a mission to make. My recipe includes frying onions and celery plus one Apple, and adding a cup of cooked, puréed carrots for bulk. I thin it down with chicken stock. I always serve it with full cream, Greek yoghurt. My question is: can I add the yoghurt before freezing it? I have a large container of yoghurt and want to use it up.

    • 45

      Sounds delicious! I’m not sure about the yogurt before freezing… it might not be as good – I’d probably add the yogurt after you reheat!

  35. 46
    carol coleman says

    I have warmed this up in a saucepan with the yogurt blended in. I use my vitamix blender. it turns out delicious.


  1. […] also enjoyed the rest of my Creamy Tomato Basil Soup as an appetizer/something to dip our crusty sandwich bread […]

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