Easy Tomato Soup

Tomato Soup Recipe

I wanted an easy tomato soup recipe. I didn’t feel like frying, pureeing, straining… this recipe is so easy, and absolutely delicious. Simmering the tomato puree, the broth and the seasonings allows the flavors to meld, and the yogurt adds wonderful creaminess.

Tomato Soup Recipe
Prep and Cool time
Cook time
Total time
Recipe type: Soup
Yield: 6 servings
  • 1 cup whole milk Greek yogurt
  • 26 oz Pomi strained tomatoes*
  • 4 cups reduced sodium chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  1. Measure out the Greek yogurt and place on counter to allow to warm to room temperature.
  2. Place the tomato puree, broth and spices in a large stockpot. Whisk to combine. Bring to a boil. Cover, reduce heat to low and simmer 20 minutes, to allow flavors to meld.
  3. Off heat, stir in the yogurt until well-combined and silky. Serve immediately.
*Pomi strained tomatoes are imported from Italy. As much as I try to buy local, they are far superior to American tomato puree - they are noticeably more flavorful, and they are sweeter. You can probably replace these with a 28-oz can of pure tomato puree (tomato pulp), but the flavor will be quite acidic, so add 1-2 tablespoons of maple syrup if you do.
Nutrition Per Serving
Calories: 83; Fat: 2g; Carbohydrates: 10g; Sugar: 0g; Sodium: 583mg; Fiber: 2g; Protein: 6g

Tomato Soup Recipe

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