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Chilled Tomato and Basil Soup
Source: dLife

A yogurt based fresh tomato and basil soup that is a perfect compliment to a summer meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 91.4
Total Carbs 13.6 g
Dietary Fiber 2.9 g
Sugars 8.8 g
Total Fat 2.7 g
Saturated Fat 0.4 g
Unsaturated Fat 0.4 g
Potassium 287.2 mg
Protein 3.5 g
Sodium 110.4 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Milk , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 cup  fresh chopped onion
1 each  medium garlic cloves
2 1/2 cup  low sodium vegetable broth
2 lb  medium tomatoes
1 oz  fresh basil leaves
1 tsp  balsamic vinegar
0.6667 cup  plain nonfat yogurt
1 pinch  salt
1 pinch  sugar
2 tbsp  plain nonfat yogurt
  1. Heat oil in pan and add the finely chopped onion and garlic. Fry for 2 to 3 minutes until soft and transparent, stirring occasionally.
  2. Add 11/4 cups of the vegetable stock and the chopped tomatoes to the pan, bring to a boil, then lower heat and simmer for 15 minutes. Stir occasionally to prevent sticking to pan.
  3. Let cool slightly, then transfer to a food processor or blender and process until smooth.
  4. Press through a strainer placed over a bowl to remove the tomato skins and seeds.
  5. Return the mixture to the food processor and add the remainder stock, half the basil leaves, vinegar, lemon juice and yogurt.
  6. Season with sugar and salt to taste. Process until smooth. Pour into a bowl and chill.
  7. Before serving, finely shred the remaining basil leaves and add to soup. Garnish with yogurt topped with a few small basil leaves.

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