Easiest homemade tomato soup ever:
1 large can (about 3 cups) crushed tomatoes
1 c veggie broth
1/4 c plain Greek yogurt
Basil
Parmesan cheese (optional)
Place tomatoes and broth in large sauce pan and bring to boil, allowing to simmer for about 5 minutes. Turn off heat and stir in yogurt and basil (and cheese if desired), until heated through--don't boil. Divide into 4 servings
**Note: use an immersion blender or do a quick pulse of the tomatoes in a blender if you prefer smoother texture**
