I love tomatoes, love, love, love them and I was so happy to find this delicious Fresh Tomato Soup in Cooking Light a while back that I decided to make it on my day off yesterday. Not only was it perfect for dinner last night with a simple grilled cheese sandwich, it was great for lunch the next day.
What I really liked about this soup was how simple it was to make. Cut tomatoes into wedges, chop the onion and celery and throw all that in a saucepan with some tomato paste, thinly sliced basil and chicken broth and let it simmer for 30 minutes. Then you simply puree the soup in two batches and serve. I tasted this without the plain low-fat yogurt and I have to say don’t skimp on this ingredient because it end really rounded out the soup and made it silkier in texture.