Step 1

Cut the vegetables into a rough chop. Precision doesn't matter here as everything will be blended.

Step 2

Add the vegetabels to a large pot with garlic and olive oil. Sauté for a couple of minutes. ⁣⁣

Step 3

Add in the stock and the canned tomatoes with their juice. Bring to a boil and reduce heat to low. Cook for 30-35 minutes. ⁣⁣

Step 4

Pour the soup and yogurt in a blender and blend until smooth. Season with salt and pepper to taste. ⁣⁣

Step 5

Makes 3 servings. Top with parmesan cheese. Nutrition is per bowl for the soup only. The nutrition information will change depending on if you decide to make the croutons to go on top. The nutrition information for those should be added if you need precision.

Step 6

While soup is simmering, you can make the biscuits shown in the picture if you wish. That recipe is called Faux Cheddar Bay Biscuits found at this link -> Faux Cheddar Bay Biscuits. Follow the recpie for the biscuts. To make the crouton, cut the cooked biscuits into 4ths. Bake in a 425°F oven for 8-10 minutes until crispy. Shake the pan every few minutes to stir. ⁣⁣