Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2001

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion and carrot; sauté 5 minutes or until tender. Add tomato; cook for 10 minutes. Stir in pepper and broth; cook 10 minutes. Pour half of tomato mixture in blender; process until smooth. Pour soup into a large bowl. Repeat procedure with remaining tomato mixture. Ladle 1 cup soup into each of 6 serving bowls; top each serving with 1 tablespoon yogurt and 1/2 teaspoon tarragon.

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Nutrition Facts

84 calories; calories from fat 31%; fat 2.9g; saturated fat 0.4g; mono fat 1.5g; poly fat 0.4g; protein 2.8g; carbohydrates 13.9g; fiber 2.8g; iron 1.1mg; sodium 331mg; calcium 49mg.
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