Tomato Soup


  • 2 cups vegetable or chicken broth (organic, low-sodium best)
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 2 pounds plum tomatoes, seeded and diced
  • 3/4 cup plain low-fat yogurt
  • salt and pepper to taste
  • 4 tablespoons fresh basil, sliced


Put broth, onion, celery and tomatoes in a pan and bring to a boil. Reduce heat and simmer for 30 minutes. Put approximately half of tomato mixture and 1/2 of yogurt in a blender and blend until smooth. Place in pot. Add other 1/2 of tomato and yogurt into blender and blend. Add to pot. Add salt and pepper. Warm soup and then ladle into bowls and top with basil. 

Member Login
Welcome, (First Name)!

Forgot? Show
Log In
Enter Member Area
My Profile Not a member? Sign up. Log Out