Yum. Who doesn't like tomato soup? Well here's a recipe that will knock your socks off. No socks? No problem. Socks and sandals? Problem.... You, my friend are in dire need of some sock-knocking-off! Make this soup before it's too late!
Everyone has had tomato soup, and although it's assumed to be nice and healthy, many recipes call for heavy cream to be added. No Bueno, I say! We get around this by using a combination of 1% organic milk and non-fat Greek yogurt. You'll save over 100 calories in a bowl and nobody will be able to tell the difference. You're welcome!
"You'll save over 100 calories in a bowl"
You'll notice that this recipe starts off by using a very similar base to the tomato sauce recipe and then adds onto it. Very easy and quick. You can crank this out in 15 minutes. If you have access to fresh basil, I highly recommend it. Fresh herbs are so much more aromatic and flavorful.
5 Medium tomatoes (Most types will work.)
5 Tbsp of Joe's Phenomenal Lemon Vinaigrette
1 Tsp of black pepper
1 Tbsp of minced garlic
3 oz of tomato paste
3 oz of fresh basil
1 Cup of 1% organic milk
1 Cup non-fat Greek yogurt
4 Tbsp grated Parmesan cheese
1 Tbsp toasted pine nuts
Dice the tomatoes and toss them into the blender. Add the lemon vinaigrette, black pepper, minced garlic, tomato paste, and basil. Blend it until it's nice and smooth. Transfer the contents to a medium sauce pan and heat on low. Meanwhile, combine the yogurt and milk and blend just to get a smooth texture. add about 90% of the mixture to the stuff in the pan. Stir occasionally. In a saute' pan, toast the pine nuts until they turn a little brown. You shouldn't need any kind of oil. The nuts themselves are oily enough as it is. Toss the pine nuts into the mixture along with the Parmesan cheese and stir to combine. That about it. Pour the mixture into soup bowls and heat the remaining cream mixture slightly and carefully swirl it into the soup because it looks cool. Garnish, and you're ready to eat! This recipe makes enough soup for 2 people.