I changed the ingredients up a bit, so here is my version.
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- 1 can Italian diced tomatoes
- 1 16oz can Chicken or Vegtable Broth
- 1 10oz can Tomato Soup
- 1/2 cup Plain Fat Free Greek Yogurt
- 1 teaspoon minced garlic
- 1/2 teaspoon Onion salt
- 1 teaspoon of dried Basil
- 1Tablespoon Apple Cider Vinegar
- 1/4 teaspoon Turmeric
- 1/8 teaspoon of Cayenne Pepper
- Salt & Pepper to taste
Add all ingredients to a large pot, blend well. Heat on medium high till soup starts to boil, then turn down heat and simmer on low for 30 minutes.
This version of La Madeleine’s tomato basil soup turned out pretty good, but there’s one change I will make the next time I fix it.
Instead of using a can of tomato soup, I will replace it with a bottle of tomato juice.
Here is the original recipe by The Budget Diet.