Creamy Tomato SoupFrom jo_jo_ba 1 year ago
- 1 tbsp salted butter shopping list
- 1 large, sweet onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1 (29-oz) can or 2 (14.5-oz) cans fire roasted or no-salt-added whole tomatoes (or 4 cups roasted-cherry-tomatoes.html">Canned roasted Cherry Tomatoes, which I used) shopping list
- 3 tbsp tomato paste shopping list
- 1 cup gluten-free, low-sodium vegetable broth shopping list
- 1 cup 1% milk shopping list
- 1 cup full-fat Greek yogurt (I used Yoghurt With Variations) shopping list
- 1 tsp raw sugar shopping list
- 1/4 tsp salt shopping list
- 1/2 tsp fresh ground black pepper shopping list
- 1/4 tsp fresh ground white pepper shopping list
- 1/2 tbsp dried basil shopping list
- 1/2 tbsp dried lemon thyme (or regular thyme) shopping list
- 3 tbsp fresh parmesan cheese shopping list
How to make it
- Heat butter in a large pot over medium heat.
- Add the onion and cook for 5 minutes, until softened.
- Stir in the garlic and cook 2 minutes longer, until fragrant.
- Stir in the remaining ingredients, partially cover and simmer for 45 minutes, stirring occasionally.
- With an immersion blender (or in batches with a standard blender or food processor), puree smooth.
- Serve hot - this also freezes well (simply stir thoroughly after thawing).
The Cookjo_jo_ba Oshawa, CA
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