Fresh Tomato Soup

Recipe from My Recipes

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

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

Yield: 6 servings

• Calories: 58
• Fat: .8 g.
• Sat. Fat: .3 g.
• Cholesterol: 1 mg
• Sodium: 382 mg
• Carbs: 11.3 g.
• Fiber: 2.8 g.
• Protein: 3.1 g.