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Meatless Monday: Creamy Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips

Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 2

Ingredients

  • For the kale chips:
  • olive oil for drizzling
  • 1/8 tsp of garlic powder
  • sea salt grinder
  • 3-4 pieces of kale
  • For the soup:
  • 1 zucchini Blade A
  • 1 tbsp olive oil + more olive oil for drizzling
  • pepper grinder to taste
  • 1/4 tsp red pepper flakes or more, if you like spice
  • 2 garlic cloves minced
  • 6 tsp finely chopped basil
  • 1/2 cup chopped red onions
  • 10 campari tomatoes
  • 1 cup vegetable broth low-sodium
  • 2 tbsp 0% non-fat plain Greek Yogurt Chobani, preferably
  • 2 slices of crusty whole grain bread optional (for dipping)

Instructions

  • Preheat the oven to 375 degrees.
  • Slice your tomatoes in half and lay, cut sides up, on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
  • After 10 minutes of roasting the tomatoes, prepare your kale chips. Coat a baking tray with cooking spray and lay down your pieces of kale (make sure they are completely dry!)
  • Drizzle the kale lightly with olive oil and massage oil into kale leaves, with your hands.
  • Season the kale very lightly with salt and garlic powder. Use about 1-2 cranks of the sea salt grinder.
  • Place the kale into the oven for 5-7 minutes, monitoring after 4 minutes to make sure they don't burn. When ready, take out and set aside.
  • Five minutes before the tomatoes are done roasting, place a large saucepan over medium-low heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 1 minute.
  • Add in the onions and cook for about 1-2 minutes or until they soften. When done, pour into a food processor, along with the tomatoes (with any juices from the baking tray).
  • Pour the puree back into the large saucepan, over medium heat, and add in the vegetable broth and chopped basil. Bring soup to a boil and then let simmer for 10 minutes.
  • Add in the zucchini noodles and cook for 2 minutes.
  • Once noodles are done, stir in the Greek Yogurt and simmer for another 1 minute to let it heat in.
  • Pour the soup into bowls, top with kale chips, and serve with warmed bread (optional).