Fresh Tomato Soup

Photo: Randy Mayor; Styling: Cindy Barr
"I love tomato soup recipes and have found a way to enjoy it when the weather gets cooler by using plum tomatoes. They are flavorful year-round." -- Danese Blackwell, Farmington, Utah

Yield:

6 servings

Recipe from

Nutritional Information

Calories 58
Caloriesfromfat 12 %
Fat 0.8 g
Satfat 0.3 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 3.1 g
Carbohydrate 11.3 g
Fiber 2.8 g
Cholesterol 1 mg
Iron 1.1 mg
Sodium 382 mg
Calcium 49 mg

Ingredients

2 cups fat-free, less-sodium chicken broth
1 cup chopped onion
3/4 cup chopped celery
1 tablespoon thinly sliced fresh basil
1 tablespoon tomato paste
2 pounds plum tomatoes, cut into wedges
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons plain low-fat yogurt
3 tablespoons thinly sliced fresh basil

Preparation

1. Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper. Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.

Note:

Danese Blackwell, Farmington, Utah,

October 2008