Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 2 cans (28 oz each) crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tbsp honey
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh basil leaves, chiffonade

Instructions:

  1. Heat the olive oil in a large stock pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and soft.
  2. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Pour in the crushed tomatoes and vegetable broth. Stir in the honey, salt, and pepper.
  4. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Remove the pot from the heat. Use an immersion blender to process the soup until completely smooth and velvety.
  6. Stir in the Greek yogurt until fully incorporated and fold in the fresh basil just before serving.