I adapted this recipe from one in The Soup Bible, which I purchased from Barnes and Nobles' bargain table last winter. This recipe is a creamy and delicious comfort soup.
1 pound tomatoes, roughly chopped
1 bay leaf
2 Tablespoons tomato paste
4 cups vegetable stock
salt and freshly ground pepper
1/2 cup Fage Greek Yogurt (0% fat)
Sprigs of fresh parsley for garnish
In a saucepan, melt coconut oil and add onion and garlic. Cook over gently heat until soft. Add potato, tomatoes, bay leaf, tomato paste and stock. Bring to a boil and simmer, covered, for about 20 minutes until potato is tender.
Blend contents of pan until smooth. Return to the saucepan and gently reheat. Stir in the Fage Greek yogurt. Ladle into bowls and garnish parsley.
Servings per recipe: 6
Serving Size: 1 cup (approx.)
Total Fat: 5 g
Cholesterol: 5 mg
Sodium: 291 mg
Total Carbs: 19 g
Dietary Fiber: 2 g
Protein: 7 g