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


    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


    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.

Nutritional Information
(Per Serving)

Calories:110 cals
Kilojoules:461 kJ
Fat:4.0 g
Carbohydrates:17.0 g
Protein:3.7 g
Cholesterol:1.0 mg
Sodium:36 mg
Saturated Fat:0.8 g
Fiber:4.0 g
Calcium:72.0 mg
Total Sugars:10.0 g

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