Prep 10 mins
Cook 10 mins
- 6 medium tomatoes or 2 lbs Italian plum tomatoes
- 1 tablespoon tomato paste
- 1⁄2 teaspoon basil, dried
- 1 onion, chopped
- 1⁄4 teaspoon pepper, freshly ground
- 1 stalk celery, chopped
- 1⁄2 teaspoon salt
- 2 cups chicken broth
- 1⁄2 cup yogurt
- Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt.
- Simmer uncovered 30 minutes.
- Strain to remove tomato skins and seeds.
- Adjust seasonings.
- Garnish with spoonfuls of yogurt.
I enjoyed this very much when I was awash in tomatoes this summer. I skipped the yogurt, I added some marjoram, and I didn't bother straining the soup after it cooked. Instead, I used my immersion blender to puree it all, and I could leave it a bit thicker with some chunks. I'll definitely keep the recipe around for next summer.
DH didn't care for this much. I thought it was okay. It was much thinner than I expected and kind of tasted like it needed something. On the up side it was cheap and easy to make and didn't destroy my kitchen. Since it came out so much more like broth than what we think of as tomato soup, I'm thinking of using the leftovers as a base for cabbage soup instead of just reheating.
YUM! Made this tonight for my sick DH. Wonderful soup. I used tinned tomatoes, since I didn't have any good fresh ones around, and served with a fancy grilled cheese sandwich. I also didn't include the yogurt, since we didn't have any; I just poured a bit of cream into the soup and stirred it before serving. He feels great now! Thanks!