Summer Tomato-and-Carrot Soup Recipe

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Ingredients:

Serving

2 1/2 tsp olive oil
1 cup chopped onion
1/2 cup chopped carrot
6 cups chopped seeded peeled tomato (about 3 1/2 lb)
1/4 tsp black pepper
1 (14 1/2-oz) can vegetable broth
6 tbsp plain fat-free yogurt
1 tbsp minced fresh tarragon

Directions:

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

Per Serving Per 100 g

Amount Per 1 Serving
Calories	91.47 Kcal (383 kJ)
Calories from fat	17.94 Kcal
		% Daily Value*
Total Fat	1.99g	3%
Cholesterol	0.34mg	0%
Sodium	58.18mg	2%
Potassium	717.78mg	15%
Total Carbs	15.96g	5%
Sugars	10.82g	43%
Dietary Fiber	3.59g	14%
Protein	3.93g	8%
Vitamin C	39.8mg	66%
Vitamin A	0.1mg	4%
Iron	0.2mg	1%
Calcium	44mg	4%

Amount Per 100 g
Calories	28.26 Kcal (118 kJ)
Calories from fat	5.54 Kcal
		% Daily Value*
Total Fat	0.62g	3%
Cholesterol	0.11mg	0%
Sodium	17.98mg	2%
Potassium	221.76mg	15%
Total Carbs	4.93g	5%
Sugars	3.34g	43%
Dietary Fiber	1.11g	14%
Protein	1.21g	8%
Vitamin C	12.3mg	66%
Calcium	13.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

1.3

Points
2

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
very low sodium,
cholesterol free

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