Tomato Soup Submitted by Lindsey R., Lajes Field Ingredients 1: 14-ounce can low sodium chopped/diced tomatoes 1/4 cup extra virgin olive oil 2 stalks celery, diced 2 small carrots, diced 1 yellow or sweet onion, diced 2 clove garlic, minced 1 cup low sodium chicken broth 1 bay leaf 2 tablespoons butter 1/4 cup fresh basil, finely chopped 1/4-1/2 cup Greek yogurt Preparation 1. Preheat oven to 450 F. 2. Strain the diced tomatoes, saving the juice. Spread tomatoes     onto a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. 3. Roast until caramelized (about 15 minutes). 4. In a large pot, heat oil over medium-low heat. Add the chopped veggies,     occassionally stirring until softened (about 10 minutes). Add the roasted     tomatoes, reserved tomato juices, broth, bay leaf and butter. Simmer     until veggies are very tender (about 20 minutes). 5. Add basil and yogurt, if you choose. Puree until smooth     (using immersion or regular blender). Characteristics                                  Eat This For: Low-sodium                                                     Lunch