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Summer Tomato-and-Carrot Soup




Source of Recipe


WW Community


Recipe Introduction


Yield: 6 servings
WWP: 1
NUTRITION PER SERVING
CALORIES 84(31% from fat); FAT 2.9g (sat 0.4g,mono 1.5g,poly 0.4g); PROTEIN 2.8g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 331mg; FIBER 2.8g; IRON 1.1mg; CARBOHYDRATE 13.9g

Cooking Light, JUNE 2001


List of Ingredients




2 1/2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
6 cups chopped seeded peeled tomato (about 3 1/2 pounds)
1/4 teaspoon black pepper
1 (14 1/2-ounce) can vegetable broth
6 tablespoons plain fat-free yogurt
1 tablespoon minced fresh tarragon

Recipe



Heat oil in a large saucepan over medium heat. Add onion and carrot; sauté 5 minutes or until tender. Add tomato; cook for 10 minutes. Stir in pepper and broth; cook 10 minutes. Pour half of tomato mixture in blender; process until smooth. Pour soup into a large bowl. Repeat procedure with remaining tomato mixture. Ladle 1 cup soup into each of 6 serving bowls; top each serving with 1 tablespoon yogurt and 1/2 teaspoon tarragon.