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

1. 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.

2. Reduce heat and simmer, covered, for 30 to 40 minutes, or until tomatoes are reduced to a pulp.

3. 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.

4. Calories: 69

5. Protein: 4 g

6. Carbohydrates: 10 g

7. Total Fat: 2 g

8. Saturated Fat: 0 g

9. Polyunsaturated Fat: 0 g

10. Monounsaturated Fat: 1 g

11. Cholesterol: 0 mg

12. Sodium: 61 mg

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