Tomato Soup on a Snowy Day!

It was cold and snowing today. I wanted some comfort food so we enjoyed grilled cheese and tomato soup. Here is a hint when choosing canned tomatoes - look at the amount of vitamin C. It should be more than 2%. I found organic tomatoes with no salt added at Costco that contain 20%. Even the organic tomatoes from Wal-Mart only have 2%. I believe this number is so low because the tomatoes might have been picked too early. 

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 Tbsp Garlic powder
• 4 - 14.5 oz can diced tomatoes, no salt added
• 1-2 peppers, chopped
• 1-2 cup mixed veggies
• 1/4 cup basil, finely chopped
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp cayenne red pepper
• 1/2 tsp fresh ground black pepper
• 2 cups chicken stock
• 1 cup flour (I used whole wheat)
• 1 cup almond milk
• 6 oz Greek yogurt

Instructions

1. Heat the olive oil over medium heat. Sauté onion and mixed veggies until they are tender. Add the garlic and sauté for a minute. Add in tomatoes, peppers, basil, cayenne red pepper, pepper, sugar and salt.
2. In a medium bowl, wish together the chicken stock and flour. Add to the pan and bring to a boil. Reduce heat and simmer for five minutes.
3. Remove from heat and allow to cool slightly. Puree in a blender or food processor.
4. In a medium bowl, stir together the milk and yogurt. Return the soup to the heat over low and add in the yogurt mixture. 

This makes a lot of soup! It made enough to freeze and still have extras for this week.