Summer Tomato-and-Carrot Soup

Cooking Light
6 servings

Ingredients

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2 1/2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
6 cups chopped seeded peeled tomato (about 3 1/2 pounds)
1/4 teaspoon black pepper
1 (14 1/2-ounce) can vegetable broth
6 tablespoons plain fat-free yogurt
1 tablespoon minced fresh tarragon

Preparation

Heat oil in a large saucepan over medium heat. Add onion and carrot; sauté 5 minutes or until tender. Add tomato; cook for 10 minutes. Stir in pepper and broth; cook 10 minutes. Pour half of tomato mixture in blender; process until smooth. Pour soup into a large bowl. Repeat procedure with remaining tomato mixture. Ladle 1 cup soup into each of 6 serving bowls; top each serving with 1 tablespoon yogurt and 1/2 teaspoon tarragon.

Created date

June 2001

Nutritional Information

Calories 84
Caloriesfromfat 31 %
Fat 2.9 g
Satfat 0.4 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 2.8 g
Carbohydrate 13.9 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 331 mg
Calcium 49 mg