Creamy Tomato Soup

Ingredients

• 2 tablespoons olive oil
• 1 large, white onion, diced
• 1 tablespoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 teaspoon powdered garlic
• 3 tablespoons tomato paste
• 7 cups (56 ounces) unsalted, diced tomatoes
• 4 cups vegetable broth
• ⅓ cup plain, nonfat Greek yogurt
• ⅔ cup fresh Parmesan cheese, grated

Directions

1. Heat olive oil in a large pot. Add onions and spices and sauté until onions start to turn translucent.
2. Add tomato paste and tomatoes and stir until well combined.
3. Add in stock and simmer for about 1 hour.
4. Pour half of the soup into the blender and puree until smooth. If you want a completely smooth soup, repeat with the other half.
5. Add back into the pot and heat on low. Stir in Greek yogurt and Parmesan cheese and heat until melted and smooth. Serve warm.

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