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No Cream Creamy Tomato Soup
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Description
You’ll be wanting more!
Ingredients
- 1 Tablespoon Olive Oil
- 3 cloves Garlic, Minced
- 1 whole Onion, Diced
- 42 ounces, weight Tomatoes Canned
- 2 cups Vegetable Or Chicken Broth
- 3 sprigs Basil, Large
- 1 whole Potato, Diced
- 12 ounces, weight Jar Roasted Red Peppers
- 2 whole Parmesan Rinds
- 1 teaspoon Sugar
- ¼ cups Greek Yogurt
- Salt And Pepper, to taste
Preparation
Heat olive oil in a large pot over medium heat. Add garlic and onion and saute oil until translucent. Add tomatoes, broth, basil, potato, roasted red peppers and Parmesan rinds. Cook for 30 minutes at a simmer, stirring occasionally. Remove Parmesan rinds. Let soup cool slightly and then blend (using an immersion blender or in small batches using an upright) blender until smooth. Return to pot and add sugar, salt and pepper to taste and yogurt. Whisk well and reheat. Then serve.
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