Butterfly Fund

Thursday, April 9, 2015

Fresh Tomato Soup

 

Fresh Tomato Soup

"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
  • Yield: 6 servings

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

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.