• 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.
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