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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. - Danese Blackwell, Farmington, Utah 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 |
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.
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