Healthy "Creamy" Tomato Soup

I LOVE LOVE LOVE Fall! The weather is just perfect to lounge around in sweats with a nice warm bowl of soup...a heatlhy one of course! ;-) Thank you to Jamie O. for her fabulous recipe!

Live, Love, Laugh & EAT,
 Sarah


Need: 
Blender
Any veggies you like!
3-4 celery stalks
1 large zucchinni
2 small-medium yellow squash
2 red bell peppers
1 red onion
1 pkg of mushrooms any kind I used baby bella mushrooms
1-2 jalapenos
4 fresh tomatoes and I used 2 cans of NO SALT roasted tomatoes (Hy-Vee Health Food Market)
1 can butternut squash puree (Open Harvest) or pumpkin puree (I used pumpkin @ Hy-Vee Health Food Market)

p.s. if you like basil you can add in fresh basil or dried basil too

Directions:

 Wash & Dice/Chop up all of your veggies it doesn't matter how because you are going to boil them until they're soft! I recommend boiling them in half water and half chicken stock or veggie stock (low sodium) that way it will give it a boost of flavor and if you don't want to use any stock that's fine just season your water with Mrs.Dash such as tomato basil, onion and herbs and salt is optional but i try to cut out as much salt as possible!

When veggies are soft scoop veggies and puree in a blender, put it back in a pot and then mix in your pumpkin or butternut squash puree and season again if needed and ENJOY!!! (you can toast up whole wheat pita bread as well or make a flatbread using whole wheat flour and water adding your favorite seasonings flattening it with your hands cooking it on a griddle, brush with a little olive oil and herbs and toast under a broiler)

1 cup is about 70ish calories, and for your "creamy" add 1/4 cup or 1/2 cup of fage greek yogurt to 2 cups of soup! 2 cups of soup with 1/2 cup of fage = 200 calories