Categories: Heart Healthy
Ingredients
- 1 teaspoon olive oil
- 1 small white onion, chopped
- 4 green onions (green and white parts), chopped
- 2 tablespoons all-purpose flour
- 1 clove garlic, minced, or 1/2 teaspoon bottled minced garlic
- 4 cups low-sodium chicken broth
- 1 pound tomatoes, chopped
- 2 tablespoons chopped fresh dill weed or 2 teaspoons dried
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 1/2 cup plain nonfat or low-fat yogurt, lightly beaten with a fork
- 2 tablespoons chopped fresh dill weed
Directions
- Heat a large saucepan over medium-high heat. Add oil and swirl to coat bottom of skillet. When oil is hot, add white and green onions and sauti for 2 to 3 minutes, or until white pieces are translucent. Add flour and garlic; cook for 1 minute, stirring constantly. Add broth, stirring well. Bring to a boil over high heat. Add tomatoes, dill, sugar, salt, and pepper.
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Reduce heat and simmer, covered, for 30 to 40 minutes, or until tomatoes are reduced to a pulp.
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Allow soup to cool for a few minutes. Puree in small batches in a blender or food processor. Reheat soup. Drizzle about 1 tablespoon of yogurt over each serving and sprinkle with dill weed.
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Calories: 69
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Protein: 4 g
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Carbohydrates: 10 g
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Total Fat: 2 g
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Saturated Fat: 0 g
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Polyunsaturated Fat: 0 g
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Monounsaturated Fat: 1 g
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Cholesterol: 0 mg
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Sodium: 61 mg