Creamy Roasted Tomato & Basil Soup

A cozy comfort meal with a healthy twist! Greek yogurt is the creamy secret ingredient to this scrumptious tomato basil soup.

45 minutes

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


½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain

Basil, thinly sliced


  1. Heat a large pot over medium heat. Add olive oil and butter.
  2. Add onion and sauté for 5 minutes or until translucent. Stir in celery and garlic and cook for an additional minute.
  3. 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.
  4. Add tomatoes, bay leaves, and tomato paste. Cook on high for 20 minutes.
  5. Remove bay leaves, stir in basil, and turn off the heat. Use a blender to blend the soup until smooth.
  6. Stir in heavy cream, Greek yogurt, and cheese. Cook at low heat for another 3-4 minutes.
  7. Add salt and pepper to taste, and serve with additional Greek yogurt, basil, and croutons.
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