What
you need,
1
tbsp. olive oil
½
cup finely diced onion
2
cloves garlic, minced
2
bay leaves
2
cups vegetable broth or chicken stock
2
15 oz. cans (4 cups) of diced tomatoes
1
tbsp. brown sugar
¼
tsp. red pepper flakes
¼
cup chopped fresh basil
Salt
and Pepper to taste
½
cup Greek yogurt
Heat
the olive oil in a large pot over medium heat. Add the onion and garlic until
tender, approximately 5 minutes. Toss in the bay leaves.
Add
the tomatoes and broth, stir to combine. Stir in the brown sugar, red pepper
flakes, salt and pepper. Simmer for 15
minutes.
Remove
the bay leaves from the pot. Use an immersion blender or a regular blender to
puree the soup until smooth. Stir in the
yogurt until well combined. Cook until the soup is heated through, about 5 minutes.
Serve
alongside your favorite grilled cheese!
Jen of My Tiny Oven
