NUTRITION

SERVINGS

INGREDIENTS

4 cups Roma Tomatoes (approx. 600g)

1 cup Fresh Basil Leaves (packed, approx. 20g)

1 medium Yellow Onion (approx. 110g)

3 Garlic Cloves

1 tablespoon Extra Virgin Olive Oil

2 cups Low-Sodium Vegetable Broth

1.33 cups Nonfat Plain Greek Yogurt (approx. 325g)

Salt and Black Pepper (to taste)

PREPARATION

• 1

  Preheat your oven to 425°F. Toss the halved Roma tomatoes with a drizzle of olive oil, salt, and pepper on a baking sheet.

• 2

  Roast the tomatoes in the oven for about 25-30 minutes until they are soft and slightly charred, deepening in flavor.

• 3

  In a large pot, heat the remaining olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.

• 4

  Add the roasted tomatoes along with any juices from the baking sheet to the pot.

• 5

  Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to blend the flavors.

• 6

  Remove the pot from heat and add the fresh basil leaves. Use an immersion blender or transfer in batches to a blender and blend until smooth.

• 7

  Return the soup to low heat and stir in the nonfat Greek yogurt gradually, warming through without boiling to preserve the creaminess.

• 8

  Season with additional salt and black pepper to taste, and serve warm.