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Fresh Tomato Soup
Nb persons: 0
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| "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." -- 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 | |
| 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. 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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