I made this to take to the friends' house last weekend and it was a HUGE hit. I guess I should have taken pics, but it frankly looks like tomato soup!
This recipe makes 4 servings at just 76 calories per serving!!
INGREDIENTS
1 teaspoon Olive oil
1 small Onion; diced
2 cloves Garlic; chopped
2 tablespoons Tomato paste; no-salt-added
1 teaspoon sugar
1 teaspoon oregano
1 Bay leaf
2 (14.5 oz) diced tomatoes; including juice
1/4 cup skim Milk
2 tablespoons plain non fat greek yogurt
1 small Onion; diced
2 cloves Garlic; chopped
2 tablespoons Tomato paste; no-salt-added
1 teaspoon sugar
1 teaspoon oregano
1 Bay leaf
2 (14.5 oz) diced tomatoes; including juice
1/4 cup skim Milk
2 tablespoons plain non fat greek yogurt
Directions:
1. Heat olive oil in medium saucepan. Cook onion and garlic until soft,
about 5 minutes. Add tomato paste, sugar, oregano, bay leaf, tomatoes,
and 2 cups water. Stir together and bring to a boil. Reduce heat and
simmer about 20 minutes.
2. Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender. Puree until smooth. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)
3. Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well. Add salt and pepper to taste, and serve.
2. Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender. Puree until smooth. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)
3. Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well. Add salt and pepper to taste, and serve.
No comments:
Post a Comment