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Creamy Tomato Soup Comfort Food Dinner

There's nothing quite like curling up with a bowl of velvety tomato soup on a chilly evening! This lighter version uses Greek yogurt instead of heavy cream to keep it under 400 calories, but trust me—it's still incredibly creamy and satisfying. Pair it with a small grilled cheese for the ultimate cozy dinner that'll make everyone at the table happy.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 28-ounce cans crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain nonfat Greek yogurt
  • Fresh basil for garnish optional

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
  2. Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
  3. Stir in crushed tomatoes, vegetable broth, tomato paste, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a regular blender in batches (be careful with hot liquids!).
  5. Remove from heat and let cool for 2-3 minutes. Whisk in Greek yogurt until fully incorporated and creamy.
  6. Ladle into bowls and garnish with fresh basil if desired. Serve immediately with whole grain crackers or a small grilled cheese sandwich.