Creamy Tomato Basil Soup: A Healthy Twist

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can (28 ounces) crushed tomatoes (no salt added)
• 2 cups vegetable broth (low-sodium)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup low-fat Greek yogurt or low-fat coconut milk (for creaminess, optional)
• Fresh basil leaves or parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.

2. Add the crushed tomatoes, vegetable broth, dried basil, and dried oregano to the pot. Stir well and bring the mixture to a boil.

3. Once it's boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes. This allows the flavors to meld, and the vegetables to become tender.

4. Use an immersion blender or a regular blender to puree the soup until it's smooth. If using a regular blender, allow the soup to cool slightly before blending. Be careful not to overfill the blender to avoid hot splatters.

5. Return the pureed soup to the pot and heat it gently. Season with salt and pepper to taste. Adjust the seasonings as needed.

6. If you want a creamy tomato soup, stir in the low-fat Greek yogurt or low-fat coconut milk. This step is optional but adds creaminess without the extra calories.

7. Let the soup heat through but do not bring it to a boil again. Keep it on low heat, stirring occasionally, for about 5 more minutes.

8. Serve hot, garnished with fresh basil leaves or parsley.

Enjoy your healthy homemade tomato soup! It's a comforting and nutritious option for a meal or as a starter for dinner.