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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from Women's Health Ingredients:
1 teaspoon olive oil |
1 small onion, diced |
2 garlic cloves, chopped |
2 tablespoons no-salt-added tomato paste |
1 teaspoon sugar |
1 teaspoon thyme |
1 bay leaf |
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, including juice |
1/4 cup nonfat milk |
2 tablespoons plain nonfat greek yogurt |
Directions:
1. Heat olive oil in medium saucepan. Cook onion and garlic until soft, about 5 minutes.
2. Add tomato paste, sugar, thyme, bay leaf, tomatoes, and 2 cups water. Stir together and bring to a boil. Reduce heat and simmer about 20 minutes.
3. Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender. Puree until smooth.
4. Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well. Add salt and pepper to taste, and serve.
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