Creamy Tomato Basil Soup
A creamy and savory soup that will warm you up on a cold winter night.
Yield
6 servingsPrep
25 minCook
5 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tomatoes
about 4 medium |
|
| 2 | cups |
yogurt, plain
plain, low-fat |
|
| ¼ | cup |
onions
chopped |
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2 |
basil
|
*
|
|
|
tomatoes
chopped, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tomatoes
about 4 medium |
|
| 473 | ml |
yogurt, plain
plain, low-fat |
|
| 59 | ml |
onions
chopped |
|
| 15 | ml |
sugar
|
|
| 15 | ml |
basil
fresh, chopped |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
cayenne pepper
|
*
|
| 2 | each |
basil
|
*
|
| 1 | x |
tomatoes
chopped, fresh |
*
|
Directions
Bring medium pot of water to boil. Add 1 pound tomatoes; blanch 30 seconds. Transfer to bowl of cold water using slotted spoon. Drain tomatoes, peel, core and chop. Transfer to processor or blender.
Add yogurt, onion, sugar, 1 tablespoon basil, salt and cayenne; purée until smooth. Transfer to medium bowl. Cover and chill up to 8 hours. Garnish with basil and chopped tomato.
