Tomato Soup with Parmesan Cream
Cooking Light, Five Star Recipes
Tomato Soup with Parmesan Cream
Cooking Light, Five Star Recipes
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1 cup peeled, diced baking potato 1 cup water 1/2 cup chopped onion 2 cloves garlic, halved 1 teaspoon sugar 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon salt dash of pepper 2 (14 1/2 ounce) cans no salt added whole tomatoes, undrained and coarsely chopped 1/2 cup 2% low fat milk 1/4 cup plain low fat yogurt 2 tablespoons freshly grated Parmesan cheese Directions: Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until vegetables are tender. Add sugar and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Place half of tomato mixture in container of an electric blender or food processor; cover and process until smooth. Press pureed mixture through a sieve into a medium saucepan; discard solids. Repeat procedure with remaining mixture. Add milk to tomato mixture; stir well. Cook over low heat, stirring constantly, until thoroughly heated. Ladle soup into 4 serving bowls. Combine yogurt and cheese, and stir well; divide evenly among servings, placing 1/2 teaspoon dollops in a circle on top of each serving. Yield: 4 cups. |