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Tomato Soup
Chef Tom
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Servings
6
servings
Calories
67
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
cups
low sodium chicken broth
1
cup
chopped onion
¾
cup
chopped celery
1
tablespoon
thinly sliced fresh basil
1
tablespoon
tomato paste
2
pounds
plum tomatoes
cut into wedges
½
teaspoon
salt
¼
teaspoon
freshly ground black pepper
6
tablespoons
plain low-fat yogurt
3
tablespoons
thinly sliced fresh basil
Instructions
Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes.
Use an immersion blender to blend until smooth. Pour into a large bowl. Stir in salt and pepper.
Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.
Nutrition
Sodium:
263
mg
Calcium:
49
mg
Vitamin C:
24
mg
Vitamin A:
1436
IU
Sugar:
6
g
Fiber:
3
g
Potassium:
525
mg
Cholesterol:
1
mg
Calories:
67
kcal
Saturated Fat:
1
g
Fat:
1
g
Protein:
5
g
Carbohydrates:
11
g
Iron:
1
mg
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