30mL (2 tbsp) butter
2 shallots, finely chopped
1 clove garlic, finely chopped
2mL (½ tsp) dried basil
300g each (2 bags) Europe’s Best® Roasted Gourmet Tuscan Inspired Blend
375mL (1 ½ cups) Imagine® Organic chicken stock
50mL (¼ cup) Greek Gods® Traditional Plain Greek Style Yogurt Organic
Salt and pepper to taste
1. Melt butter in large saucepan over medium heat.
2.Add shallots, garlic and basil and cook until soft, about 3 minutes.
3. Add frozen vegetables and cook until thawed, about 7 minutes.
4. Add chicken stock, bring to a boil and simmer covered, about 12 minutes.
5. Puree in blender or using hand held immersion blender.
6. Pour pureed soup through a fine sieve, pressing out as much liquid as possible.
7. Discard solids left in sieve and whisk yogurt into soup.
8. Season with salt and pepper. Serve.
