Winter Tomato Soup

It’s getting colder and darker out, so of course grilled cheese and tomato soup is an old standby for comfort food. Here’s a really good recipe for tomato soup that will be more comforting than the mundane stuff out of the can.  Trust me!

Prep time: 5 minutes

Cook time: 25 minutes

Makes: 4 servings


  • 1 1/2 tsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped (or 1 tsp jarred chopped garlic)
  • 2 tbsp no-salt-added tomato paste
  • 1 tsp sugar
  • 1 tsp thyme
  • 1 bay leaf
  • 2 cans (4.5 oz each) no-salt-added diced tomatoes, including juice
  • 1/4 cup fat-free milk
  • 2 tbsp plain nonfat Greek-style yogurt

1.  Heat olive oil in medium saucepan.  Cook onion and garlic until soft, about 5 minutes.  Add tomato paste, sugar, thyme, bay leaf, tomatoes, and 2 cups water.  Stir together and bring to a boil.  Reduce heat and simmer about 20 minutes.

2.  Remove bay leaf.  Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender.  Puree until smooth.  (If you’re using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents.  Depending on the size of your blender, you may need to do this in batches.)

3.  Heat milk in microwave for 30 seconds to warm, then stir it into the pureed soup along with yogurt.  Mix well.  Add salt and pepper to taste, and serve.

This recipe originally appeared in the January/February 2010 issue of Women’s Health.

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