Thursday, June 20, 2013

Creamy Tomato Soup

Generally, whenever the word creamy appears in the title of a recipe, or printed on a product's packaging, you associate it with a calorie-rich dish. In this instance, you would be incorrect.

By using Chobani Greek Yogurt, you still get that wonderful creamy taste of a heavy or sour cream, but without blowing your macros for the day. 

There's no need to buy the pre-made stuff, when homemade is so simple to make.

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400g Can of Whole Peeled Tomatoes
2 Cups of Salt-Reduced Vegetable Stock
3 Tbsp Plain Chobani Greek Yogurt
1/2 Onion (Diced)
1 tsp Crushed Garlic 
Dried Basil
Dried Oregano


Brown the garlic and onion in a large saucepan
Pour in the tomatoes and stock
Sprinkle in some dried basil and oregano (as much or as little as you prefer)
Place the lid on and gently simmer for 20-25 minutes
Remove from the heat and allow to cool before pulsing in a blender
Return the soup to the stove, stirring in the Chobani
Serve hot or put in a thermos to take to work 

Makes 3 serves

per serve

61 calories
4.6g protein
0.3g fat
9.3g carbs
5g sugar
1g fibre

Click here to view all the dishes from a Week of Soup Recipes

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