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Fresh Tomato Soup |
| Yield: 4 servings |
Ingridients:
6 each tomatoe, medium
1 each onion, chopped
1 each celery, stalk, chopped
2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon basil, dried
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 cup yogurt |
Preparation:
Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. |
 Nutritional
Information per Serving |
| Calories |
60 |
| Proteins |
3.84g |
Total Fat |
1.51g |
| Cholesterol |
4mg |
| Carbohydrates |
9.3g |
| Fiber |
2.1g |
| Sodium |
841mg |
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