- 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.