Start to finish, you can have this incredibly dreamy, creamy (thanks to cream-less non-fat yogurt!), velvety-smooth tomato soup served up in 30 minutes! It’s wonderful for dinner or lunch—just the remedy for a cold winter night or a pesky illness.
This soup also has tons of benefits, as tomatoes are loaded with lycopene, an antioxidant that helps keep your body strong.
1 tablespoon extra virgin olive oil or coconut oil
1 small yellow onion, finely chopped
2 garlic cloves, very finely minced
1 sprig fresh sage or 2 teaspoons dried sage
1 sprig fresh thyme or 2 teaspoons dried thyme
4 tablespoons tomato paste
One 28-ounce can organic low-sodium diced tomatoes with juice
1/2 cup low-sodium chicken broth or try veggie broth
1/2 cup unsweetened almond milk
1 teaspoon sea salt
1/4 cup nonfat Greek yogurt plus extra for serving (swap for cashew cheese, if vegan)
3 tablespoons finely chopped fresh basil (optional)
Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, and thyme, reduce the heat to medium-low, and cook until the mixture is soft and fragrant, about 3 minutes stirring occasionally.
Stir in the tomato paste and cook while stirring constantly until the tomato paste darkens, 1 1/2 to 2 minutes. Add the canned tomatoes and their juices and simmer, stirring occasionally until slightly thickened and reduced, about 7 minutes. Remove the thyme sprigs and discard. Transfer the mixture to a Vitamix blender, mix on low. Pour in the broth/stock, almond milk, and yogurt and blend gently until completely smooth.
Pour the soup back into a clean pot and cook over medium heat until it’s warm, about 5 minutes. Stir in the sea salt. Serve with a dollop of yogurt and some chopped fresh basil if you have some in the fridge.
Slim Scoop: Unsweetened almond milk is healthy, creamy, and rich while adding only 40 calories per cup to the profile of a recipe! Sometimes I’m more about health than cash (almond milk is more expensive than regular milk), but it’s so delicious that it’s worth every penny.