Fresh Tomato Soup

"I love tomato soup and have found a way to enjoy it when the weather gets cooler by using plum tomatoes. They're 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.

Nutritional Information

Calories:

58 (12% from fat)

Fat:

0.8g (sat 0.3g,mono 0.1g,poly 0.2g)

Protein:

3.1g

Carbohydrate:

11.3g

Fiber:

2.8g

Cholesterol:

1mg

Iron:

1.1mg

Sodium:

382mg

Calcium:

49mg