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Tomato-Basil Soup (reduced fat)

Posted by Peggy on May 18, 2010

Tomato-Basil Soup (reduced fat)
Recipe: Tomato-Basil Soup (reduced fat)


  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon unsalted butter, optional
  • 1 small yellow onion, chopped
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons tomato paste
  • 1 (28 ounce) can crushed tomatoes, San Marzano preferred*
  • 1 1/2 cups chicken or vegetable stock
  • 1/3 cup coarsely chopped or torn fresh basil, plus extra for garnish
  • 2-3 tablespoons strained Greek yogurt (I used Fage; 2% or full-fat, preferred)
  • 1/2 teaspoon red pepper flakes


  1. Over medium-low heat, heat olive oil and butter, if using. Add onions and sauté 2-3 minutes or until onions are fragrant. Stir in garlic and tomato paste and continue cooking 1 minutes.
  2. Add tomatoes and stock to pan and increase heat to high. When tomatoes are just beginning to bubble, reduce heat, and simmer 20 minutes, occasionally stirring. Add chopped basil and red pepper flakes in the last minute of cooking time. Remove from heat.
  3. Serve with dollops of yogurt and reserved basil.

*San Marzano tomatoes are particularly sweet. If the canned tomatoes you are using have more acidity, you may want to add 1-2 teaspoons sugar to the recipe.

Time: 35 minutes

Number of servings (yield): 5 cups (2-3 servings)

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