Tomato Soup

Tomato Soup

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


4 stars 4 stars 4 stars 4 stars (17 ratings made) Rate
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


  • 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 Info (per serving)

CALORIES 110 cals
Kilojoules 461 kJ
Fat 4.0 g
Saturated Fat 0.8 g
Cholesterol 1 mg
Sodium 36 mg
Carbohydrates 17.0 g
Fiber 4.0 g
Total Sugars 10.0 g
Protein 3.7 g
Calcium 72.0 mg
Note: A dash indicates no data is available.