Recipe Instructions:
Soup Ingredients:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup low-fat Greek yogurt (or cashew cream for vegan)
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• Salt and pepper to taste
Instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute until fragrant.
3. Pour in crushed tomatoes, vegetable broth, tomato paste, and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Remove pot from heat and let cool slightly.
5. Using an immersion blender or a regular blender, puree the soup until smooth. Adjust consistency with more broth for a thinner soup.
6. Return soup to the pot and stir in the Greek yogurt (or cashew cream). Season with salt and pepper to taste. Heat through for another minute.
Tips:
• For a richer flavor, roast some chopped vegetables like peppers or carrots with the olive oil and onion.
• Substitute chopped fresh herbs like basil or thyme for the dried oregano.
• Add a pinch of red pepper flakes for a touch of spice.
