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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 12%
  • Fat: 0.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 11.3g
  • Fiber: 2.8g
  • Cholesterol: 1mg
  • Iron: 1.1mg
  • Sodium: 382mg
  • Calcium: 49mg

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. 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.
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