Tuesday, October 2, 2012

Healthy Tomato Soup

Growing up I wasn't a big fan of soup.  I remember telling my mom the reason behind my hating soup so much was because the heat of the broth made my ears tickle. I know it sounds pretty weird and a bit unusual but still, I couldn't stand it.  To this day I avoid any soup with a broth base, but have grown to enjoy cream soups. However, I know those soups are usually the ones on the fattening / unhealthy side.  Luckily, I came across this healthier recipe for tomato soup a few weeks ago and have been dying to try it. I followed this recipe for the most part, however I changed a few of the ingredients by using roasted garlic, low-fat Greek yogurt, and homemade vegetable broth.

For the soup you will need:
-Two 28oz cans of diced tomatoes 
-One yellow onion
-Five cloves of garlic
-One tbsp of olive oil
-Two cups of vegetable broth (homemade if you can)
-One cup of plain low-fat Greek yogurt
-One cup of grated sharp cheddar cheese (plus a little extra for garnishing)
-1/2 cup of chopped basil (plus a little extra for garnishing)
-Two tsp of oregano
-1/2 tsp of sugar
-Salt and pepper to taste

This recipe is simple and will last you a couple of meals.

To roast the garlic, cut off the top of the garlic head, drizzle a little olive oil so each clove is glistening and sprinkle it with sea salt.  Cover the head of garlic in aluminum foil and place it in the oven on 400F for 35 minutes.  Once the time is up, carefully squeeze the cloves out by pushing from the bottom and working your way up. The roasted garlic will look something like this:

Next, make sure your onion and basil are chopped and the cheese is grated so you can add them to the soup when necessary. In a hot pot add the olive oil and onion and cook until the onion is translucent. Then add in the roasted garlic and let the onion and garlic work their magic. After about five minutes, add the cans of diced tomatoes and vegetable broth. Stir. Then add in the basil, oregano, sugar, and salt and pepper.

Let the soup simmer for about fifteen to twenty minutes (with the lid on).  After the time is up add the cheddar cheese and Greek yogurt, then stir once again and let simmer for another ten minutes.The soup with become thicker at this point.

Next you will need to puree the soup.  You can do so with an immersion blender or food processor. Make sure the soup is creamy and delicious with little to no chunks.

Garnish the soup with some of the extra basil and cheddar cheese.

Add a nice chunk of whole wheat bread. Or add some more cheese to this meal by making an ooey gooey grilled cheese sammy!

Make sure the soup isn't too hot and then dig right in!

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