Thursday, August 25, 2011

Creamy Tomato Soup

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 Tablespoon coconut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 potato,peeled and thinly sliced
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.)
Calories: 144
Total Fat: 5 g
Cholesterol: 5 mg
Sodium: 291 mg
Total Carbs: 19 g
Dietary Fiber: 2 g
Protein: 7 g


  1. This one looks super good....a great way to use the ABUNDANCE of tomatoes we are being given. I love what you have done with the blog so far Von. I admire your willingness to share not just the recipes but your personal struggles and challenges. What a resource and inspiration for your followers!

  2. I am excited to try some of these recipes! Anything that uses fresh ingredients is great-thanks Von.