Low Fat Creamy Tomato Basil Soup with Garlic Croutons

Indulge in the comforting flavors of this Low Fat Creamy Tomato Basil Soup with Garlic Croutons, a wholesome twist on a classic favorite! Bursting with the natural sweetness of ripe tomatoes, the freshness of chopped basil, and a silky richness thanks to low-fat Greek yogurt, this soup delivers all the creamy goodness with a fraction of the guilt. Perfect for chilly days or any time you crave a warming bowl of nourishment, this recipe is also accompanied by golden, crunchy garlic croutons made from whole grain bread, adding texture and flavor to every spoonful. Ready in just 50 minutes, this healthy yet satisfying dish is easy to prepare and makes for a delicious weeknight meal or a standout starter. Pair it with a crisp side salad or enjoy it on its own for a comforting experience that’s light on calories but full of flavor!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and saute for about 5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the crushed tomatoes and vegetable broth, stirring well.

Step 5

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Step 6

Add the chopped basil, salt, and black pepper to the pot.

Step 7

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.

Step 8

Stir in the low-fat Greek yogurt until fully incorporated. Heat through but do not boil.

Step 9

For the croutons, preheat the oven to 375°F (190°C).

Step 10

In a large bowl, toss the bread cubes with 2 tablespoons of olive oil, garlic powder, and dried oregano until evenly coated.

Step 11

Spread the bread cubes on a baking sheet in a single layer.

Step 12

Bake for 8-10 minutes or until they are golden brown and crispy, turning halfway through to ensure even cooking.

Step 13

Serve the soup hot, garnished with the homemade garlic croutons.

Nutrition Facts

Serving size	(3322.1g)

Amount per serving	% Daily Value*
Calories	1595.0

Total Fat 67.3g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 16.0mg	0%
Sodium 5634.5mg	0%
Total Carbohydrate 209.1g	0%
Dietary Fiber 42.1g	0%
Total Sugars 101.7g
Protein 56.7g	0%

Vitamin D 0IU	0%
Calcium 1053.6mg	0%
Iron 27.6mg	0%
Potassium 7348.2mg	0%

*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.

Source of Calories

Fat: 36.3%

Protein: 13.6%

Carbs: 50.1%