Creamy Tomato Thyme Soup

Creamy Tomato Thyme Soup


2 T olive oil

1 medium yellow onion, chopped

1 large carrot

1 stalk celery (organic)

2 cloves garlic, minced

1tsp fresh thyme leaves, plus additional for garnish

pinch of crushed red pepper flakes

3 1/2 C chopped tomatoes including juices (fresh or canned)

2 C chicken broth (I love Watkins)

1 tsp sweetener of choice

2 T plain Greek Yogurt

4 tsp Parmesan cheese…fresh adds a new dimension of flavor 🙂


Heat oil in large saucepan on medium-low heat. Add onion, carrot, and celery and cook stirring occasionally, until veggies are softened and starting to brown (about 12 minutes). Add garlic, thyme, and pepper flakes. Cook, stirring for 1 minute. Add tomatoes and broth. Increase heat to high and bring to boil, then reduce to a simmer for 20 minutes. Puree soup with a hand blender, in a blender in batches or food processor. If using blender, only fill half full and leave lid slightly ajar to let steam escape. Stir in sweetener. Serve warm with a scoop of Greek yogurt, cheese shavings and fresh thyme leaves.

Pair this soup with a ooey-gooey grilled sharp cheese sandwich on Ezekiel Sprouted Grain Bread.

Nutrition for one cup soup and 1 tsp cheese:

151 calories, 8g fat, 15g carbs, 3g fiber, 6g protein

Until next time…

look good, feel good, do good

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