Ingredients
1 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 (28-oz) cans crushed tomatoes
4 cups vegetable broth (low sodium)
1/2 cup plain Greek yogurt or cottage cheese
1/4 cup nutritional yeast (optional)
1 tsp dried oregano
1/2 tsp dried thyme
Salt and black pepper to taste
1/2 cup fresh basil, chopped (plus more for garnish)
Instructions
1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook 5-7 minutes until soft. Add garlic and cook 1 minute until fragrant.
2. Add Tomatoes & Broth: Pour in crushed tomatoes and vegetable broth. Add oregano, thyme, salt, and pepper. Bring to a gentle simmer.
3. Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes to deepen flavors.
4. Add Protein: Remove from heat. Stir in Greek yogurt or cottage cheese (and nutritional yeast if using) until fully incorporated.
5. Blend: Use an immersion blender to blend until smooth and creamy. Or blend carefully in batches using a standard blender.
6. Season & Add Basil: Taste and adjust salt and pepper. Stir in fresh chopped basil and let sit 1-2 minutes.
7. Serve: Ladle into bowls and garnish with fresh basil, a dollop of Greek yogurt, or croutons. Serve hot!
Notes
– Use fire-roasted crushed tomatoes for a smoky depth of flavor.
– Always remove the pot from heat before adding Greek yogurt or cottage cheese to prevent curdling.
– For dairy-free: use unsweetened plant-based yogurt or silken tofu.
– For a thicker soup: simmer uncovered longer or add 1 tbsp cornstarch mixed with water.
– Leftovers keep in the fridge 4-5 days or freeze up to 3 months.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian