- 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.