INGREDIENTS
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3 tablespoons EVOO
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1 small yellow onion, diced
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2 cloves garlic
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1/2 teaspoon sea salt
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⅛ teaspoon fresh ground pepper
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1/4 cup tomato paste
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2 28 oz. cans of diced tomatoes
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5 large basil leaves, fresh
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2 cups chicken broth
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1/2 cup Greek yogurt