Tomato Soup with Parmesan Cream Hearts

1 cup peeled and diced potato
1 cup water
1/2 cup chopped onion
2 cloves garlic, halved
1 tsp sugar
1/2 tsp dried rosemary, crushed
1/4 tsp salt
dash of pepper
2 14 oz cans, whole tomatoes (no salt added) undrained coarsely chopped
1/2 cup milk
1/4 cup plain low fat yogurt
2 Tbsps freshly grated parmesan cheese

1. Combine first four ingredients in a large saucepan and bring to a boil.
2. Reduce heat and simmer uncovered 10-12 minutes (vegetables should be tender).
3. Add sugar and next 4 ingredients and bring back to a boil.
4. Cover, reduce heat and simmer for 15 minutes.
5. Puree soup in a blender and strain through a sieve.
6. Add milk to mixture and stir well.
7. Cook over low heat stirring constantly until heated.
8. Mix yogurt and cheese and stir well.
9. Ladle soup into serving bowls and place 1/2 tsp dollops of cheese mixture on top.
10. Pull a wooden pick continuously dollops to make heart patterns.