Tomato Basil and Parmesan Soup

Soups are probably my favorite thing to make.  I think that comes from how fun it is to combine ingredients that you have leftover and see what fabulous result comes of it.  Also, my love of leftovers plays a role and this recipe made enough for dinner and 3 days worth of lunch.  Even better, my recipe uses Greek yogurt rather than heavy cream.  Excellent!

Tomato Basil and Parmesan Soup

Ingredients:
2 28-oz. cans of diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil
2 cups of vegetable broth
1 cup of plain Greek yogurt
1 cup Parmesan cheese, grated
1/2 cup basil, chopped, loosely packed
2 tsp of oregano
1 tsp sugar
1 tsp. flour
salt and pepper to taste


Directions:
1.)  Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes.

2.)  At the end, combine the flour and the yogurt in a small bowl. The flour helps the
yogurt not clump when it gets warm. Stir in the Greek yogurt mixture and Parmesan cheese until well blended. Garnish with chopped basil and grated Parmesan cheese if desired.

3.) Optional- I tossed some stale jalapeno cheddar bread in olive oil in a skillet and allowed it to crisp up.  Perfect croutons.