Dilled Tomato Soup

Preparation time:

25 minutes

Yield: 4 to 6 servings

INGREDIENTS

1 tbsp	olive oil	15 mL
1	each, med onion and celery stalk, finely chopped	1
1	garlic clove, minced	1
1 28 oz.	tin chopped tomatoes	796 mL
3 cups	chicken or vegetable broth	750 mL
1 cup	Astro Plain Yogourt, 2% or 3%	250 mL
2 tbsp	chopped fresh dill or basil	30 mL
	salt & pepper to taste
	pinch of sugar
	yogourt for garnish

PREPARATION

1. Cook onion, celery and garlic in oil in saucepan over medium-high heat until soft and translucent. Add tomatoes and stock, bringing to boil.
2. Reduce heat, add dill, sugar, salt and pepper and simmer for 10 minutes. Remove from heat and whisk in Astro Yogourt.
3. Serve immediately with a dollop or swirl of Astro Plain Yogourt on top.
4. May be chilled for several hours and served cold.