Tomato Soup

Tomato Soup

Ripe, full-flavored tomatoes are the essence of this summery, cool soup.


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Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 35 mins

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 1.02 kg ripe tomatoes, cored and chopped roughly
  • 2 garlic cloves, crushed
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried marjoram
  • 1/4 cup low-fat plain yogurt, divided


Heat the oil in a large saucepan. Add the onion and carrot and cook 3 to 4 minutes, or until just softened. Add the tomatoes, garlic and herbs. Reduce heat and simmer, covered for 30 minutes.

Pass the soup through a sieve into the pan. Stir in 3 tablespoons of the yogurt.

Refrigerate to cool, then serve garnished with the remaining 1 tablespoon of yogurt.


Soup can be reheated and served warm with cooked pasta and/or a garnish of yogurt.

Serving suggestions are not included in the nutritional analysis.