Time: 45 minutes to 1 hour
Yields 6 servings
2 cups chicken broth
½ yellow onion fine diced
¾ cup chopped celery
1 tbsp. thinly sliced fresh basil
1 tbsp. tomato paste
2 pounds roma tomatoes, cut into wedges
½ tsp. salt
¼ tsp. fresh ground black pepper
6 tablespoons plain greek yogurt
2 fresh leaves chiffonade of basil
Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes.
Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid eruptions and splashing). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
Stir in salt and pepper. Ladle soup into freezer safe container; top each serving with 1 tablespoon yogurt and a pinch of basil slightly stir it in and freeze.
Nutrition: Calories 58; Fat 0.8g; Protein 3.1g; Carbohydrate 11.3g; Fiber 2.8g; Sodium 382mg