fiery tomato basil soup


1 large onion, chopped
2 medium carrots, chopped
2 Tbsp olive oil
2 garlic cloves, minced
4 lb tomatoes, chopped
3 cups vegetable broth (low sodium)
½ cup + ¼ cup chopped basil
1 Tbsp tomato paste
1½ tsp honey
2 tsp salt
½ tsp pepper
½ cup non-fat Greek yogurt


(approx. 1 cup; makes 8 cups)

104 calories; 16 grams carbohydrate; 4 grams fat; 4 grams protein; 4 grams dietary fiber

Average cost for one recipe: $8.12



Heat a large stock pot to low and add the olive oil, onions, and carrots to pot. Sauté for 10 minutes or until the onions are tender and translucent. Next, add the garlic and cook for 1 minute. Then add the tomatoes, vegetable broth, basil, tomato paste, honey, salt, and pepper. Bring the soup up to a boil, then lower the heat to a low simmer, and cook for 30-40 minutes, uncovered, or until the tomatoes are very tender. Pour half of the soup mixture into a blender or food processor. Blend or process until soup appears smooth. Next add the rest of the soup and the Greek yogurt and blend until everything is smooth and well incorporated. Serve topped with the remaining ¼ cup of chopped basil and with a side of whole wheat bread, crackers, or pita!