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Recipe of the Week 2/20: Tomato Soup

Yields 4 Servings


2 tbsp Extra Virgin Olive Oil 

1 cup Yellow Onion diced 

1 cup Carrots diced or shredded 

1 tbsp Garlic minced 

2 cups Vegetable Broth Low Sodium 

28 ounce Crushed Tomatoes canned with juices 

1/2 cup Greek Yogurt low fat 

1/2 tbsp Dried Basil 

1/2 tsp Dried Oregano 

1/2 tsp Dried Parsley 

Salt and Pepper to taste



  1. Sauté the onions and garlic with the olive oil in a large pot over medium heat until translucent. Add the carrots and sauté a few minutes until softened. 
  1. Add the remaining ingredients minus the yogurt to the pot. Cover and bring the heat to a boil. Once boiling, reduce the heat to a low simmer. Cook 30 minutes. 
  1. Stir the Greek Yogurt into the soup after finished cooking. Serve immediately with fresh basil and more yogurt on top. 

Meal Plan Check Boxes: 

1 Protein 

1.5 Fats 

2 Vegetables 

Nutritional Facts: Serving: 1 cup, Calories: 190, Carbohydrates: 25g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium:298mg, Fiber: 6g 

Adapted From: 

Found by: Brianna Lawless, MS, RDN

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