Creamy Tomato Basil Soup with White Beans & Greek Yogurt

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Creamy Tomato Basil Soup with White Beans & Greek Yogurt

Recipe from Two Peas and Their Pod

This creamy tomato basil soup is made without heavy cream and gets its rich texture from white beans and Greek yogurt. It’s cozy, flavorful, protein-packed, and perfect for weeknight dinners or meal prep.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: basil, Greek yogurt, tomato, white beans

Servings:

Calories: 214kcal

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
1 medium carrot, diced
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme
Pinch of red pepper flakes
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans fire roasted tomatoes with juices
12 oz jar roasted red peppers, drained and chopped
2 cups vegetable broth
1 (15 oz) can cannellini beans, drained and rinsed
1 tablespoon balsamic vinegar
1/3 cup chopped fresh basil
1 teaspoon kosher salt
1/3 cup plain Greek yogurt
Garnish: chopped basil and freshly grated Parmesan cheese, optional

Instructions

In a large pot, heat the olive oil over medium-high heat. Add the onion and carrot; cook until soft, stirring occasionally, about 5 minutes. Add in the garlic and cook for 1 minute. Stir in the bay leaf, thyme, and crushed red pepper.
Add the tomatoes, roasted red peppers, vegetable broth, beans, basil, balsamic vinegar, and salt; stir to combine. Reduce to low and simmer for 15 to 20 minutes.
Remove the bay leaf. Stir in the Greek yogurt.
Turn off the heat and use an immersion blender to purée the soup in the pot. If you don’t have an immersion blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot. Heat over medium heat until heated through.
Ladle the soup into bowls and garnish with fresh basil and Parmesan cheese, if desired.

Notes

this soup will keep in the refrigerator for up to 5 days. It also freezes well. To freeze, cool the soup completely and store in a freezer container for up to 2 months.

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