Thick homemade tomato soup with goat cheese.

Thick homemade tomato soup with goat cheese.

Tomato Soup

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  • 1 tsp. olive oil
  • 4 green onions, chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 tsp. all-purpose flour
  • 4 C chicken broth
  • 3 med. ripe tomatoes (approx. 1 lb.), chopped
  • ½ tsp. salt
  • ground black pepper to taste
  • ½ tsp. Pioneer® Sugar
  • 2 tsp. fresh dill chopped, or 1 tsp. dried dill weed


  • ½ cup plain nonfat yogurt, lightly beaten


  1. In a large saucepan heat oil over medium-high heat. Add onions and saute for 2-3 minutes or until translucent. Add garlic and flour, cook 1 minute, stirring constantly. Pour in chicken broth and heat to boiling, stirring well to combine flour and liquid. Add tomatoes, salt, pepper, Pioneer® Sugar and dill. Reduce heat, cover and simmer for 30-40 minutes, or until tomatoes are reduced to a pulp. Allow to cool.
  2. Puree in small batches in a blender or food processor. Reheat the soup. Serve hot. Drizzle about 1 teaspoon yogurt over each serving and sprinkle with dill.
Tomato Soup
4 votes, 3.50 avg. rating (70% score)

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