Homemade Creamy Tomato Soup

Makes 8 servings
2 Tbs. olive oil
2 tsp. garlic, minced
2 stalks celery
4 small carrots, peeled
2 cups yellow onions, diced
A pinch of fresh basil
28 oz. can fire roasted diced tomatoes
2 tsp. Stevia in the raw
3 bay leaves
2 cups chicken stock
2 Tbs. unsalted butter
Salt and pepper to taste
1/2 cup unsweetened cashew milk 1/2 cup nonfat, plain Greek yogurt
• Heat a large pot to medium heat. Add olive oil, onions, celery, carrots, garlic and basil. Sprinkle in some salt and pepper. Sauté until veggies are soft. Add tomatoes {with the juice} and the stevia. Stir. Add chicken stock, bay leaves and butter. Return to a simmer until the veggies are really tender, about 15-20 minutes.
• Add the milk and stir. Remove the bay leaves.
• Transfer soup to high powdered blender {or use and immersion blender in pot} to puree the soup. Make sure lid is on tight and the blender is not too full {blend in a couple different batches if necessary}. Carefully blend until soup is smooth.
• Top each serving with 1 Tbsp. Greek yogurt.
Enjoy!!