Fresh Tomato Soup
2 c. chicken broth
1 c. diced onion
3/4 c. diced celery
1 Tbsp. thinly sliced fresh basil
1 Tbsp. tomato paste
2 lb. plum tomatoes, cut into wedges
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
6 Tbsp. plain low-fat yogurt
3 Tbsp. thinly sliced fresh basil
1. Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes.
2. Place half of tomato mixture in a blender. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
3. Stir in salt and pepper. Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.