Creamy Tomato Soup

Name: Creamy Tomato Soup Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 tbsp salted butter; 1 large sweet onion diced; 2 cloves garlic minced; 1 (29-oz) can no-salt-added diced tomatoes (or 3 1/2 cups home-roasted tomatoes which I used); 3 tbsp tomato paste; 1 cup gluten-free low-sodium vegetable broth; 1 cup 1% milk; 1 cup full-fat Greek yogurt; 1 tsp raw sugar; 1/4 tsp salt; 1/2 tsp fresh ground black pepper; 1/4 tsp fresh ground white pepper; 1/2 tbsp dried basil; 1/2 tbsp dried lemon thyme (or regular thyme); 3 tbsp fresh Parmesan cheese

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 4

Ingredients

1 tbsp salted butter1 large, sweet onion, diced2 cloves garlic, minced1 (29-oz) can no-salt-added diced tomatoes (or 3 1/2 cups home-roasted tomatoes, which I used)3 tbsp tomato paste1 cup gluten-free, low-sodium vegetable broth1 cup 1% milk1 cup full-fat Greek yogurt1 tsp raw sugar1/4 tsp salt1/2 tsp fresh ground black pepper1/4 tsp fresh ground white pepper1/2 tbsp dried basil1/2 tbsp dried lemon thyme (or regular thyme)3 tbsp fresh Parmesan cheese

Directions

Heat butter in a large pot over medium heat.
Add the onion and cook for 5 minutes, until softened.
Stir in the garlic and cook 2 minutes longer, until fragrant.
Stir in the remaining ingredients, partially cover and simmer for 45 minutes, stirring occasionally.
With an immersion blender (or in batches with a standard blender or food processor), puree smooth.
Serve hot - this also freezes well (simply stir thoroughly after thawing).

Serving Size: Makes 4 hearty servings

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving