We are half way through the week! This week has felt like the longest week. Honestly it feels like it took an eternity to get to Wednesday, but we’re here and that feels comforting. So, I offer you this comforting classic. Something about a creamy tomato soup makes me feel all warm and fuzzy. This version is super easy and healthy. Rather than adding cream, you use Greek yogurt which provides creaminess, but also ups the protein of the dish. It’s such a quick and easy weeknight meal. I used my immersion blender to blend it up, but you can use your food processor or blender to get the job done. What I find, when I use the immersion blender, the more liquid the better success you will have (duh!). I use a heavier pot for soups, so often the liquid is shallow, especially if I’m not making a huge pot. If you start out on the slower speed, tilt the pot to allow the liquid to pool on one side, giving you more liquid to work with. Once you slowly start to blend the liquid, you can crank that baby up and go to town. It’s seriously that easy. This soup is incredibly tasty and pairs VERY well with grilled cheese sandwiches or a nice piece of toasty warm bread.
- In a large pot, heat olive oil over medium heat. Add in the onion cooking until tender, about 8 minutes. Add in the garlic and cook until fragrant, about a minute more. Stir in the bay leaves and dried basil.
- Add in the diced tomatoes and chicken broth. Stir in brown sugar and season with salt and pepper. Simmer on low for about 15 minutes allowing the flavors to combine.
- Remove the bay leaves and using your immersion blender, blend the soup together. Stir in the Greek yogurt and Orzo. Serve warm.
This recipe is slightly adapted from Two Peas and Their Pod.