Description
This freezer-friendly tomato soup is a creamy, comforting classic made with crushed tomatoes, aromatic herbs, and a touch of Greek yogurt for richness. It’s easy to prepare on the stovetop, then blended smooth and perfect for freezing to enjoy later. A wholesome and versatile recipe ideal for a quick lunch or dinner.
Ingredients
Sauce Base
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 (28-ounce) cans crushed tomatoes
- 4 cups chicken bone broth or vegetable bone broth
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Finishing
- 1 cup plain Greek yogurt
Instructions
- Heat olive oil: In a large pot over medium heat, warm 2 tablespoons of olive oil until shimmering.
- Sauté onions: Add finely chopped onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
- Add garlic: Stir in minced garlic and cook for 1-2 minutes more until fragrant but not burnt.
- Incorporate tomato paste: Mix in 1 tablespoon of tomato paste and cook for 1-2 minutes to develop a deeper flavor.
- Add tomatoes and broth: Pour in the crushed tomatoes and 4 cups of chicken or vegetable bone broth, stirring to combine evenly.
- Season and simmer: Add dried basil, oregano, thyme, smoked paprika, then bring mixture to a boil. Reduce heat and simmer gently for 15-20 minutes to meld flavors.
- Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until velvety smooth.
- Return to pot: If blended in a regular blender, pour the smooth soup back into the pot over low heat.
- Stir in Greek yogurt: Mix in 1 cup of plain Greek yogurt until fully incorporated, then season with salt and black pepper to taste.
- Cool the soup: Remove from heat and allow the soup to cool completely for safe freezing.
- Freeze for later: Portion the cooled soup into freezer-safe containers or zip-top bags, label with date and contents, and store in the freezer for up to 3 months.
Notes
- Use either chicken or vegetable bone broth based on your dietary preference.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- Make sure the soup cools completely before freezing to avoid ice crystals forming.
- The soup can be reheated gently on the stovetop or in the microwave.
- Add fresh herbs like basil or parsley when serving for extra freshness.
- If the soup is too thick after simmering, add a little more broth or water to reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
