Tomato Avocado Soup

By ltrodrigu

Ingredients

• 1 28-ounce can whole tomatoes
• 1/2 sweet onion, sliced
• 1 cup reduced-sodium vegetable broth
• 1 cup water
• 1/2 teaspoon freshly ground pepper
• 1 cup buttermilk
• 1/4 cup fat-free Greek-style yogurt
• 1 Hass avocado, sliced

Details

Adapted from prevention.com

Preparation

Step 1

Preheat oven to 350°F. Pour the tomatoes (with juice) into an 11" x 17" baking dish. Scatter the onion on top and bake for 1 hour, or until the mixture is thick and the onion begins to brown.

Transfer the mixture to a blender. Add the broth, water, and pepper and puree until smooth.

Heat the soup mixture in a pot over medium-low heat for 5 minutes, or until heated through. Add the buttermilk and stir to combine.

Garnish each serving with 1 tablespoon of yogurt and ¼ of the avocado slices.