Chunky Vegetable Tomato Soup with Yogurt

Saturday, April 09, 2016

Just when I thought I had a dang good tomato soup, I've managed to push the envelope again. This time it's made with vegetable juice, instead of just tomato juice. So it's super packed with all the nutrients. How awesome is that?

I really like V8 so that is what's in the soup. Not only are tomatoes in there, V8 is packed with carrots, celery, beet, parsley, watercress and spinach. No, this isn't an ad for V8, although I should contact them and get free V8 for life. Naah ... they're probably not going to shell out any money for me LOL!

Then, there's also the absence of cream, and yogurt in its place. You won't really taste the difference and when you do, you'll actually be glad to know it's yogurt. And maybe have another helping of this delicious tomato soup!

And there you have it, a really good tomato soup ... healthified!

However, some things remain the same ... I've kept it chunky, the way my kids like it. There's a mega dose of fresh basil, and it was served with an amazing grilled cheese sandwich ;)

4 tbsp vegetable oil
2 cups (1-1/2 whole) finely chopped onions
6 tomatoes, chopped in food processor
4 cups V8 or any vegetable juice
1/2 cup chopped fresh basil leaves
1 tsp paprika
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
4 tbsp olive oil

1. Heat oil in large stockpot and cook onions till tender.
2. Stir in the chopped tomatoes.
3. Cook until the tomatoes are softened, about 8-10 minutes, stirring often.
4. Pour in the vegetable juice and cook a further 10 minutes.
5. Stir in the fresh basil leaves and the dry spices: paprika, dried oregano & dried basil.
6. Season with salt and pepper, adjusting to your taste.
7. Stir in olive oil just before turning off the heat.

To serve, place a quenelle of yogurt on the surface and garnish with fresh basil leaves. And yes, nothing goes better with tomato soup than a great grilled cheese sandwich.

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