Cream of Tomato Soup

By barbgreenfield

Ingredients

• 3 Tbs. olive oil
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• 2 yellow onions, chopped
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• 3 cloves garlic, peeled and chopped
• 3 C. sun dried tomatoes
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• 1 lemon, juiced
• 1/4 C. balsamic vinegar
• 2 tsp. oregano
• 1 tablespoon tomato paste
• 1/4 C. basil, chopped
• 3 C. vegetable stock
• salt, to taste
• pepper, to taste
• 1/2 C. Greek yogurt, plain
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• 1/2 C. milk

Preparation

Step 1

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Directions

Soak the sundried tomatoes in the lemon juice, balsamic vinegar, and oregano.

Heat the olive oil in a large Dutch oven over medium heat. Add onions and saute until transluscent and tender. Turn heat to low. Add garlic and cook for 2 more minutes.

Drain the excess liquid from the tomatoes and stir to coat with remaining oregano. Add tomatoes, tomato paste, basil, vegetable stock, salt, and pepper to the mix. Stir and bring to a boil. Lower heat and simmer for a half hour.

Add the Greek yogurt and milk to the soup and stir to combine. If desired, use a hand blender to smooth the soup halfway, leaving some chunks of tomato and onion.

Stir and top with extra basil.