3 tbsp olive oil
2 yellow onions, chopped
3 cloves garlic, peeled and chopped
3 cup tomatoes, sun dried
1 lemon, juiced
1/4 cup balsamic vinegar
2 tsp oregano
1 tbsp tomato paste
1/4 cup basil, chopped
3 cup vegetable stock
salt, to taste
pepper, to taste
1/2 cup Greek yogurt, plain
1/2 cup milk
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 30 minutes
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.
Sugar: 8g
:
Calcium: 75mg
Calories: 138kcal
Carbohydrates: 14g
Cholesterol: 3mg
Fat: 8g
Fiber: 2g
Iron: 1mg
Potassium: 350mg
Protein: 4g
Saturated Fat: 1g
Sodium: 514mg
Vitamin A: 997IU
Vitamin C: 24mg
