4
  • 8medium tomatoes
  • 1Tbspextra virgin olive oil
  • 1dashdash pepper
  • 2qtchicken stock
  • 8oznon-fat Greek yogurt
  • 1Tbspextra virgin olive oil
  • 1cupbasil leaves
  • 1dashsalt
  • 1dashpepper
  1. Place the tomatoes in a roasting pan, drizzle with 1 tbsp of the olive oil and season with the black pepper. Roast at 425° until the tomatoes are well browned.
  2. Combine the tomatoes and chicken broth in the body of a blender and puree. place in a medium sauce pot and bring to a boil.
  3. Reduce heat and simmer 25 minutes.
  4. Add the non-fat Greek yogurt, olive oil and basil. mix well to combine. cook another 5 minutes. adjust seasoning as needed with salt and pepper.
  5. Divide the soup into bowls and serve.
print recipe
Learn more about Nutrition Services at The UVM Medical Center. Get more recipes and ideas for healthy living on our Pinterest page!

Subscribe to Our Blog

Comments

This entry was posted in . Bookmark the permalink.