Creamy Tomato Basil Soup

Made with nonfat plain Greek yogurt instead of cream, this recipe is healthy AND delicious. All that’s missing is the grilled cheese!029

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 :)


For lots more photos/instructions, check out the original post: Creamy Tomato Basil Soup (made with yogurt)!

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