Fresh Tomato Soup
Print This Recipe
INGREDIENTS 6 medium-size tomatoes or 2 pounds Italian plum tomatoes
1 onion, chopped
1 celery stalk, chopped
2 cups chicken broth
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup plain yogurtCut tomatoes into wedges and place in a 1-1/2 quart saucepan with all ingredients except yogurt.
Simmer, uncovered, for 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt.
Makes 4 servings