Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 medium onion, finely diced
2 celery ribs, finely diced
2 cloves garlic, minced
¼ cup all-purpose flour
4 cups chicken broth or stock
2 (28-ounce) cans whole tomato with juices
2 bay leaves
2 tablespoons tomato paste
¼ cup fresh basil, chopped
½ cup heavy cream
½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
2 cups parmesan cheese, grated
Salt and pepper to taste
Garnish:
½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
Basil, thinly sliced
Croutons
-
Steps
- Heat a large pot over medium heat. Add olive oil and butter.
- Add onion and sauté for 5 minutes or until translucent. Stir in celery and garlic and cook for an additional minute.
- Sprinkle in the flour and cook for an additional 3-4 minutes or until the flour turns into a golden-brown color. Slowly whisk in the chicken broth until the flour mixture is smooth.
- Add tomatoes, bay leaves, and tomato paste. Cook on high for 20 minutes.
- Remove bay leaves, stir in basil, and turn off the heat. Use a blender to blend the soup until smooth.
- Stir in heavy cream, Greek yogurt, and cheese. Cook at low heat for another 3-4 minutes.
- Add salt and pepper to taste, and serve with additional Greek yogurt, basil, and croutons.
