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
- 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.
- 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.
- Stir the Greek Yogurt into the soup after finished cooking. Serve immediately with fresh basil and more yogurt on top.
Meal Plan Check Boxes:
Nutritional Facts: Serving: 1 cup, Calories: 190, Carbohydrates: 25g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium:298mg, Fiber: 6g
Adapted From: https://skinnyfitalicious.com/low-calorie-tomato-soup/
Found by: Brianna Lawless, MS, RDN