Low Fat Creamy Tomato Basil Soup with Garlic Croutons
Indulge in the comforting flavors of a healthier twist on a classic with this Low Fat Creamy Tomato Basil Soup with Garlic Croutons. This delightful recipe combines the rich, tangy taste of crushed tomatoes with the aromatic freshness of basil, all blended into a smooth, creamy texture using protein-packed low-fat Greek yogurt. Perfect for busy nights, this soup comes together in just 50 minutes and is made from wholesome ingredients like low-sodium vegetable broth and vibrant seasonings. The star of the dish? Crispy homemade garlic croutons crafted from whole grain bread, olive oil, and savory herbs, adding irresistible crunch to each spoonful. With only 1 teaspoon of salt and a focus on heart-healthy olive oil, this recipe is ideal for anyone craving a lighter yet satisfying meal. Serve it up for a cozy dinner or a lunchtime treat—it's comfort food reimagined!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 4 Garlic cloves, minced
- 56 ounces Canned crushed tomatoes
- 4 cups Low-sodium vegetable broth
- 1 cup Fresh basil leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 cup Greek yogurt, low-fat
- 4 slices Whole grain bread, cubed
- 2 tablespoons Olive oil for croutons
- 1 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion and saute for about 5 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the crushed tomatoes and vegetable broth, stirring well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Add the chopped basil, salt, and black pepper to the pot.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a blender and puree in batches, then return to the pot.
Stir in the low-fat Greek yogurt until fully incorporated. Heat through but do not boil.
For the croutons, preheat the oven to 375°F (190°C).
In a large bowl, toss the bread cubes with 2 tablespoons of olive oil, garlic powder, and dried oregano until evenly coated.
Spread the bread cubes on a baking sheet in a single layer.
Bake for 8-10 minutes or until they are golden brown and crispy, turning halfway through to ensure even cooking.
Serve the soup hot, garnished with the homemade garlic croutons.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5634 mg | 245% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 101.7 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1054 mg | 81% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 7348 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
