Creamy Tomato Orzo Soup

Healthy and tasty! We had this with french bread.

1 tbsp olive oil
1/2 c chopped onion
2 cloves garlic, minced
2 bay leaves
3-15 oz cans diced tomatoes
1-15 oz can vegetable broth
1 tsp brown sugar
1/4 c chopped fresh basil
dash of crushed red pepper flakes
salt and pepper, to taste
1/2 c plain Greek yogurt (we use Chobani)
1 c cooked Orzo pasta

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 the bay leaves. Add the tomatoes and vegetable broth. Stir in the brown sugar and fresh basil. Season with red pepper flakes, salt, and pepper, to taste. Simmer on low for 15 minutes.

Remove the bay leaves from the pot. Use an immersion blender to blend the soup (or blend the soup in a standing blender and return to the pot). Stir in the Greek yogurt until well combined. Stir in the orzo pasta. Serve warm.

Original recipe found here.