Name: Roasted tomato basil soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 medium plum tomatoes, halved; 3/4 medium yellow onion, wedged; 3 cloves garlic, peeled; 2 1/4 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 cups nonfat Greek yogurt; 2/3 cup fresh basil; 1/2 cup vegetable broth

Nutrition

Per serving

455 calories

Protein: 45g; 38% of calories
Carbs: 44g; 37% of calories
Fat: 13g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the tomatoes, onion, and garlic with the olive oil, half the salt, and half the pepper. Roast until the tomatoes are soft and charred in spots, about 30 minutes. Let the vegetables cool for 5 minutes on the pan.
Transfer the roasted vegetables and pan juices into a blender. Add the broth and most of the basil, keeping a few leaves for garnish. Remove the center cap of the blender lid and cover the hole with a kitchen towel to let steam escape. Blend, starting on low then moving to high, until smooth.
Add the Greek yogurt to the blender and pulse briefly until just combined. Pour the mixture into a small saucepan and set over low heat. Stir for 2 to 3 minutes until warm, but do not let it boil or the yogurt may curdle. Season with the remaining salt and pepper to taste.
Ladle the soup into a bowl. Tear the reserved basil leaves over the top and serve immediately.

Nutrition

Ingredients

Instructions

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