Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 28 oz canned crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp maple syrup
  • 1/2 cup Greek yogurt
  • 1/4 cup fresh basil leaves, packed
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter in a pot over medium heat. Add the diced onion and sauté for 5–7 minutes until soft and translucent.
  2. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Pour in the crushed tomatoes and vegetable broth. Stir in the salt, pepper, and maple syrup.
  4. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
  5. Remove the pot from the heat. Stir in the fresh basil leaves and lemon juice.
  6. Using an immersion blender, blend the soup until smooth, slowly stirring in the Greek yogurt while blending.