There is something so comfortably satisfying about a big warm bowl of creamy tomato soup on a lazy Sunday.
I have a presentation at my old high school this week and I think all the preparation has got me seriously nostalgic for some of my childhood favorites – Tomato Soup. Grilled Cheese Sandwiches. White Keds. And my Malibu Barbie with…Gymanstic Barbie’s head. I was just as OCD efficient at 5 yrs old as I am now. I didn’t want to take the time to change Barbie’s clothes.. so I would change their heads. Either super smart or…just creepy.
But either way I am so excited to have been invited back to my old high school to give a presentation about my blog and a cooking demonstration with Ashley on Wednesday! We’re going to be teaching the kids all about nutrition and healthy cooking with a live demo of my Buffalo Chicken Chili. Absolutely cannot wait! Will definitely be posting all about it later this week with a YouTube video of our presentation and lots of pics. So lets hope nothing burns, spills, or explodes…woo!
So back to this delicious velvety smooth tomato basil soup recipe. Start to finish – you can have this soup on the table in 30 minutes! Its so easy and so addictively good, the perfect balance of flavors with the savory creamy tomato soup and bright basil. Plus this is low cal. Super low cal guys. It might be creamy but you won’t find any cream in this recipe thanks to low-fat yogurt and almond milk.
So enjoy! And get a little nostalgic with a warm cup of my tomato soup, a good book – and then be seriously grateful none of us have braces anymore… :)
Yields 4 servings
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, finely minced
- 4 tablespoons tomato paste
- 2 (14.5 oz) cans low-sodium diced tomatoes
- 1/2 cup packed fresh basil
- 1/2 teaspoon fresh thyme leaves
- 1/2 cup low-sodium chicken broth
- 1/2 cup unsweetened almond milk (or any kind of milk, nondairy or regular)
- 1 cup plain soy yogurt (or regular plain nonfat yogurt)
- 3/4 teaspoon kosher salt
- pepper to taste
- Heat oil in large saucepan over medium-high heat. Add onion and garlic. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is soft and fragrant, about 3 minutes.
- Stir in tomato past, and cook, stirring constantly, until the tomato paste darkens, 1 1/2 to 2 minutes. Add the canned tomatoes with juices, basil, and thyme, and simmer, stirring occasionally, until slightly thickened and reduced, about 7 minutes.
- Transfer mixture to a food processor (or use an immersion blender) and pulse to combine. Add the chicken broth, almond milk, and yogurt, and process until completely smooth. Rinse out pot to clean.
- Pour the soup back into the clean pot and cook over medium heat until it’s warm, about 5 minutes. Stir in salt and pepper.
Nutrition Information (per serving); Calories: 135, Fat: 5 grams