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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Tomato Soup

 Submitted by: Carolyn Beelner
Cancer Information Service
Source: Adapted from a recipe in
The Moosewood Cookbook 1977

1-1/2 cups diced onion Topping:
2 cloves garlic, minced 1 large fresh tomato, chopped
1 Tablespoon olive oil 1 teaspoon nonfat yogurt
1 teaspoon chopped dill weed 1 Tablespoon green onions, chopped
1/4 teaspoon black pepper
2 quart canned tomatoes, undrained
1 Tablespoon sugar
1 Tablespoon nonfat mayonnaise or sour cream
  1. Sauté onions and garlic with oil in a large saucepan. Cook 5 minutes until onion is translucent.
  2. Add dill, tomatoes and sugar. Cover and simmer on low heat 1 hour.
  3. Five minutes before serving whisk in mayonnaise or sour cream. Taste to correct seasoning.
  4. Serve hot, topped with yogurt, chopped green onion and tomato.

Serves: 8 Nutrition Facts

Calories: 87 Saturated Fat: 0.3 gm
Carbohydrate: 16 gm Fiber: 3 gm
Cholesterol: 0 mg Protein: 3 gm
Fat: 2 gm Sodium: 418 mg

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