Cold Cherry Tomato Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 18%
  • Fat: 1.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.2g
  • Carbohydrate: 11.8g
  • Fiber: 1.4g
  • Cholesterol: 2mg
  • Iron: 0.8mg
  • Sodium: 276mg
  • Calcium: 153mg

Ingredients

  • 1 teaspoon olive oil
  • 1 cup thinly sliced onion
  • 1/2 teaspoon sugar
  • 1 garlic clove, sliced
  • 2 1/2 cups halved cherry tomatoes
  • 2 tablespoons minced fresh chives, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 1/4 cup plain nonfat yogurt
  • 1 cup evaporated skimmed milk

Preparation

  1. Heat the oil in a saucepan over medium heat. Add onion, sugar, and garlic; sauté 5 minutes. Add tomatoes, 1 tablespoon chives, salt, pepper, and broth; cover, reduce heat to low, and simmer 20 minutes.
  2. Place tomato mixture and yogurt in a food processor, and process until smooth. Pour mixture into a bowl; stir in milk. Cover and chill.
  3. Ladle into individual bowls, and top with remaining chives.
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