Spicy Tomato Soup - MPC

1 tbsp Olive Oil
2 clove Garlic
1 cup, chopped Onions, raw
2 cup Vegetable Broth
1 tsp crushed red pepper flakes
411 gram Kirkland Organic Diced Tomatoes (can=411 grams)
.5 cup Nonfat Plain Greek Yogurt (Kirkland)

Heat olive oil in large saucepan over medium heat. Add onions, garlic and pepper flakes and let cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes, chopping them roughly with spoon, and broth; stir to combine. Let simmer over medium-low heat, stirring occasionally, until tomatoes are very soft and liquid has reduced, at least 20 minutes. Remove from heat and puree with stick blender or, in batches, in regular blender. Let cool slightly, then add yogurt and stir to combine. Makes about 4 servings.


Serving Size: 4 servings