Rating: 3.5 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

"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

Danese Blackwell, Farmington, Utah
Recipe by Cooking Light October 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

58 calories; calories from fat 12%; fat 0.8g; saturated fat 0.3g; mono fat 0.1g; poly fat 0.2g; protein 3.1g; carbohydrates 11.3g; fiber 2.8g; cholesterol 1mg; iron 1.1mg; sodium 382mg; calcium 49mg.
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