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.

Read More >>>

Ingredients

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

Directions

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

Macros

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