Name: Fresh Tomato Soup
Yield: 4 servings
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fresh Tomato Soup

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