I love Panera. More specifically I love their creamy tomato soup. It's amazing.. and a tad expensive. I've always wondered how they got their tomato soup so creamy becasue my Campbell's in a can never really hits the spot. You know what I mean? So, when my husband made this recipe for me.. I was in complete heaven. Honestly, it was better than Panera's. Incredible and perfect for this girlie who is recovering from being sick. So, enjoy this recipe. We surely have!
Ingredients:
1 Tbsp Olive oil
1/2 cup chopped onion
3 cloves garlic, minced
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni)
2 chicken breast grilled and chopped
Grated Parmesan cheese and fresh basil, for garnish, optional
Instructions
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1/2 cup chopped onion
3 cloves garlic, minced
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni)
2 chicken breast grilled and chopped
Grated Parmesan cheese and fresh basil, for garnish, optional
Instructions
1. In a large pot, heat the olive oil over
medium heat. Add the onion and garlic and cook until tender, about 5
minutes. Stir in crushed red pepper flakes.
2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.
3. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and chicken and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.
Recipe modified from THIS source.
2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.
3. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and chicken and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.
Recipe modified from THIS source.
