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Kitchen Witch
October 12th, 2005, 04:39 PM
Tomato Soup

1 tablespoon olive oil
1 small onion -- chopped
4 green onions -- chopped
1 clove garlic -- minced
2 tablespoons all-purpose flour
4 cups chicken broth
3 medium ripe tomatoes (approximately 1 pound) -- chopped
1/2 teaspoon salt
Ground black pepper to taste
1/2 teaspoon Big Chief granulated sugar
2 tablespoons chopped fresh dill
1 teaspoon dried dill weed

1/2 cup plain nonfat yogurt -- lightly beaten

In a large saucepan, heat oil over medium-high heat. Add onions and sauté for 2 to 3 minutes or until translucent. Add garlic and flour, cook 1 minute, stirring constantly. Pour in broth and heat to boiling, stirring well to combine flour and liquid. Add tomatoes, salt, pepper, Big Chief granulated sugar, and dill. Reduce heat and simmer, covered, 30 to 40 minutes, or until tomatoes are reduced to a pulp. Allow to cool. Proceed to purée in small batches in a blender or food processor. Reheat the soup.

Serve hot. Drizzle about 1 tablespoon yogurt over each serving and sprinkle with dill.

Serves 6, approximately 1 cup per serving.

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