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