Ingredients
2 tbsp extra virgin olive oil
2 tbsp. butter
1 medium onion, chopped
2 pieces celery, chopped
2 cloves garlic, chopped
32g all-purpose flour
1 liter chicken stock
400g tomato
2 bay leaves
2 tbsp. tomato paste
60g fresh basil, chopped
50g sour cream
80g FAGE Total or FAGE BeFree (lactose-free)
200g parmesan cheese, grated
Salt and pepper
For garnish: 80g
FAGE Total or FAGE BeFree (lactose-free)
Croutons
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Steps
- Heat a large saucepan over medium heat. Add the olive oil and butter.
- Add the onion and sauté for 5 minutes or until translucent. Stir in the celery and garlic and cook for an additional minute.
- Sprinkle with the flour and cook for an additional 3-4 minutes or until the flour is golden brown. Slowly stir in the chicken stock until the flour mixture is smooth.
- Add the tomato, bay leaves and pulp. Cook on high heat for 20 minutes.
- Remove the bay leaves, add the basil and turn off the heat. Use a blender to blend the soup until smooth.
- Add the cream, yogurt and cheese. Cook on low heat for another 3-4 minutes.
- Season with salt and pepper and serve with additional yogurt, basil and croutons.
