Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 cup Toyga yogurt
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the dried thyme, oregano, and basil and cook for another minute.
4. Add the crushed tomatoes and chicken broth and bring to a boil.
5. Reduce the heat and let the soup simmer for 15 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the Toyga yogurt.
9. Season with salt and pepper to taste.
10. Reheat the soup over low heat until hot.
11. Serve the soup in bowls and garnish with fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 150
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 5mg
- Sodium: 800mg
- Total carbohydrates: 18g
- Dietary fiber: 4g
- Sugars: 10g
- Protein: 8g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
- You can use Greek yogurt instead of Toyga yogurt.
Variations:
- Add some cooked chicken or shrimp to the soup for extra protein.
- Add some cooked pasta or rice to the soup to make it more filling.
- Add some chopped vegetables, such as carrots or celery, to the soup for extra nutrition.
Tips and tricks:
- Be careful when blending hot soup in a blender. Let the soup cool for a few minutes before blending and only fill the blender halfway to avoid splatters.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Taste the soup before adding salt and pepper, as the canned tomatoes and broth may already be salty.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until hot.
Presentation ideas:
- Serve the soup in bowls and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to kill any harmful bacteria.
Food history:
- Tomato soup has been a popular dish in America since the late 1800s.
Flavor profiles:
- This soup has a creamy and tangy flavor from the Toyga yogurt, balanced by the sweetness of the tomatoes and the herbs.
Serving suggestions:
- Serve the soup hot as a comforting meal on a cold day.
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