Fresh Tomato Soup
Photography: Photo: Randy Mayor; Styling: Cindy Barr; 
"I love tomato soup and have found a way to enjoy it when the weather gets cooler by using plum tomatoes. They're flavorful year-round." —Danese Blackwell, Farmington, Utah
| Servings:6 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 cups fat-free, less-sodium chicken broth
- 1 cup chopped onion
- 3/4 cup chopped celery
- 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
Amount Per
Serving
- iron:1.1 mg
- sodium:382 mg
- fiber:2.8 g
- carbohydrate:11.3 g
- calories from fat:12 %
- cholesterol:1 mg
- fat:0.8 g
- saturated fat:0.3 g
- poly fat:0.2 g
- calcium:49 mg
- calories:58
- protein:3.1 g
- mono fat:0.1 g
directions
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.
