Ingredients:

1 t.  olive oil

1 c.  red onion -- diced

1 c.  carrot -- diced (1 lg. carrot)

6 large  ripe tomatoes -- diced (6 cups)

2 t.  better than bouillon vegetable base -- *see Notes

2 c.  water

1/4 t.  freshly ground black pepper -- or more to taste

6 T.  nonfat plain yogurt

1 T.  fresh tarragon -- finely chopped

Preparation:

In a heavy-duty soup pot warm the olive oil and saute the onion and carrot until tender, about 5 minutes.  Add the tomato and cook until soft, about 10 minutes.  Add the better than bouillon dissolved in the 2 cups of water.  Bring to a boil and simmer 5 minutes.

Ladle the tomato mixture into a blender in two to three batches and puree until smooth.  Strain pureed soup and return to the pot to rewarm for 2-3 minutes.  Add freshly ground pepper, taste and adjust seasonings.  Serve garnished with 1 tablespoon of yogurt and a sprinkle of fresh tarragon.   Serves 6.

Per Serving (excluding unknown items): 60 Calories; 1g Fat (17.1% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 33mg Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 0 Fat.

NOTES : A great way to use an abundant tomato harvest!  This soup freezes well.

*Better Than Bouillon Vegetable Base is a good vegetable broth that is relatively low in sodium.  It can be found in the “soups” section of well-stocked markets.