Creamy Tomato Soup

Generally, whenever the word creamy appears in the title of a recipe, or printed on a product's packaging, you associate it with a calorie-rich dish. In this instance, you would be incorrect. By using Chobani Greek Yogurt, you still get that wonderful creamy taste of a heavy or sour cream, but without blowing your macros for the day.  There's no need to buy the pre-made stuff, when homemade is so simple to make. Read More >>> Ingredients 400g Can of Whole Peeled Tomatoes 2 Cups of Salt-Reduced Vegetable Stock 3 Tbsp Plain Chobani Greek Yogurt 1/2 Onion (Diced) 1 tsp Crushed Garlic  Dried Basil Dried Oregano Directions Brown the garlic and onion in a large saucepan Pour in the tomatoes and stock Sprinkle in some dried basil and oregano (as much or as little as you prefer) Place the lid on and gently simmer for 20-25 minutes Remove from the heat and allow to cool before pulsing in a blender Return the soup to the stove, stirring in the Chobani Serve hot or put in a thermos to take to work  Makes 3 serves Macros per serve 61 calories 4.6g protein 0.3g fat 9.3g carbs 5g sugar 1g fibre Click here to view all the dishes from a Week of Soup Recipes via Stacie Michelle http://stacie-michelle.blogspot.com/2013/06/creamy-tomato-soup.html

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