"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
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
How to Make It
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.
Made with in conjunction with Melanie's Garden Tomato Soup - sautéing the veggies and adding a hot pepper from our garden. I used my immersion blender in the stock pot I cooked in and skipped the yogurt all together. My husband said we should keep track of this one. I finished up all the tomatoes from our garden tonight :-)
I'm going through boatloads of old CL magazines and adding earmarked recipes to my recipe file online. My notes on the magazine page (back in 2008) said we liked this soup but I did add chipotle chili powder, garlic salt, cumin and some chopped cilantro.
9/24/13 - with an abundant tomato harvest this year I've made this soup twice since I made that posting; the first time I used all Black Krim tomatoes and put it in the freezer (for a cold, snowy day!) and tonight I used regular tomatoes with a "Kale broth" I had in the freezer from last year, some chipotle and garlic. YUM!!!! And only 58 calories....how can you lose?
This recipe was delicious. All ingredients are fresh and its not too salty or overpowering. Very simple tomato soup recipe that takes the basics and makes a refreshing side to a variety of meals. I used roma tomatoes from my grocery store and the soup was not too runny or bland. I did not have fresh basil on hand so I used 2 tsp of dried basil from my spice rack.
Surprisingly delish! I added a couple of dashes of Tabasco and it really livened it up. I was skeptical about this because the ingredients are simple and the recipe is easy, but it is really wonderful. I portioned it out in one cup servings to take for lunch. Yummy.
I used roma tomatoes from our garden but I didn't like how it turned out. Mine was very runny. Are you supposed to seed the tomatoes first? Or was this because of the roma vs plum? I don't know, but I won't make it again. There must be something better.
My wife loves tomato soup so I made it for her lunch. She really liked it and so did I, we'll be making this again. We used vine ripened regular tomatos and more pepper. I thought it had plenty of flavor. The yogurt was a nice touch.We had grilled pepperjack sandwiches with it.
This is the best tomato soup recipe I have ever made! I added about 1/4 cup of diced carrots and blended the yogurt (I used nonfat plain) into the whole batch rather than using it as a garnish. This is a great soup to make ahead and take to work!