Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes (canned)
  • 2 cups chicken broth
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup plain Greek yogurt
  • 1/4 cup milk
  • 1 tsp honey

Instructions:

  1. Heat the butter in a pot over medium heat. Add the diced onion and sauté until translucent (about 4-5 minutes).
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the crushed tomatoes, broth, dried basil, salt, black pepper, and honey. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Remove the pot from heat and blend the soup until completely smooth using an immersion blender or standard blender.
  5. In a small bowl, whisk together the Greek yogurt and milk until smooth. Slowly stir in 1/2 cup of the hot blended soup into the yogurt mixture to temper it.
  6. Pour the tempered yogurt mixture back into the main pot and stir gently over low heat for 1-2 minutes, ensuring it does not reach a rolling boil.