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Creamy Garden Tomato Basil Soup















Ingredients you’ll need: Serves 4-8

15 (or 1 and a half lbs.) Roma tomatoes-chopped-you can peel and seed if desired, but not necessary!

2 tbsp. concentrated tomato paste-with nothing added

1/2 sweet yellow onion-minced

1 shallot-minced

3 cloves fresh garlic-minces

3 tbsp. extra virgin olive oil

1/2 cup fresh basil-rough chopped or hand shredded

2 cups chicken broth-fat free, reduced sodium or fresh chicken stock -subsitute vegetable broth or stock for vegan vegetarian option

3 tbsp. fat free Greek yogurt-substitute soft tofu for vegan or vegetarian option

1 tsp. kosher salt or to taste

1/2 tsp. fresh ground black pepper-or to taste


How to prepare:-using a cast iron pot like Le Creuset works best!

Over medium high heat, heat olive oil. Add shallots and onions. Sauté for 3 minutes. Add garlic and sauté for another 2 minutes. Add tomatoes and tomato paste. Season with salt and pepper and half of the freshly chopped basil. Sauté for 5 minutes. Add chicken broth. Reduce heat to medium-low and simmer for 15 minutes. Uncover and puree with a blender wand directly in the pan. Slowly incorporate the fat free Greek yogurt into puree. Add the remaining basil and serve.

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