Soup, Stew and Chili: Chilled Soup: Tomato Soup

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

Author: Family Health Network
Date: November 21, 2007

Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 35 mins

Ingredients:

1 Tbsp olive oil
1 large onion, diced
1 medium carrot, diced
2 1/4 lb 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

Directions:

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.

Variations:

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.