• 2 cups vegetable or chicken broth (organic, low-sodium best)
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • Two 15 oz. cans diced tomatoes
  • 1 cup yogurt or non dairy unsweetened milk
  • salt and pepper to taste
  • 4 tablespoons fresh basil, sliced


Put broth, onion, celery and tomatoes in a pan and bring to a boil. Reduce heat and simmer for 30 minutes. Put tomato mixture  in a blender and blend until smooth. Pour in pot.   Add yogurt or milk,  salt and pepper. Warm soup and then ladle into bowls and top with basil. 

Serves 2

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