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Tomatosoupa: A Tomato Basil Soup Recipe with Greek Yogurt

This tomatosoupa is one of my favorite ones. Creamy, delicious, healthy, this soup also contains Greek yogurt. Greek yogurt is not only a less fatty cream substitute but is also full of proteins. In addition to this, I usually use stevia instead of sugar. I get the same sweetness effect with fewer calories! You can enjoy tomato basil soup all year long. But, if you want to use fresh tomatoes and are after the maximum out of taste, wait until the end of August, beginning of September. During that period, tomatoes are ripe and juicy.


Tomatosoupa – Ingredients

  • 2 tablespoon of Greek olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 small fresh tomatoes, chopped (or 2 cans of diced tomatoes)
  • 1 cup of chicken or veggie broth
  • 1 cup of zero fat plain Greek yogurt
  • 1 teaspoon of stevia (or the equivalent of one sugar teaspoon)
  • 1⁄2 teaspoon of freshly ground black pepper
  • 3 teaspoons of fresh basil, minced
  • 1 teaspoon of dried oregano
  • Salt (to add more taste)
  • 1 tablespoon of croutons
  • 1 tablespoon of Greek mizithra cheese, grated for topping (optional)

Tomatosoupa – Instructions

  1. Start this tomatosoupa recipe by taking a large saucepan and add olive oil. Bring to boil over medium temperature.
  2. Add onions and garlic.
  3. Sauté onions and garlic for 5–8 minutes over medium heat.
  4. Add the rest of the ingredients except yogurt.
  5. Stir frequently so all ingredients are thoroughly mixed.
  6. Turn heat to low.
  7. Simmer soup for around 30 minutes.
  8. Allow soup to cool down for 15 min.
  9. Use a blender to puree.
  10. Heat up for another 10 minutes.
  11. Taste to see if more salt is needed. Add to taste.
  12. Slowly add the yogurt.
  13. Pour oregano and mizithra (optional).
  14. Top with croutons.
  15. Serve immediately.

If you enjoyed this tomatosoupa, check out my blog for more traditional Greek food recipes. Stay tuned!

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