Tomato Soup

January weather requires us to enjoy lots of soup. Nothing warms us in quite the same way. There is a popular spicy tomato soup that is served for lunch in many local restaurants. The original recipe requires butter, cream, and cream cheese, so I've made my own healthier version. Marta loves it with a sprinkling of cheese on top. Here you can see her enjoying a bowl last Saturday at our house.












Spicy Tomato Soup
1 tablespoon olive oil
1 small chopped onion
1 piece celery, chopped (optional)
1 can Campbell's tomato soup
2 cups milk
1 can stewed or chopped tomatoes
1 teaspoon garlic powder
1 tablespoon basil
4 tablespoons nonfat plain yogurt







Fry the chopped onion and optional celery in the olive oil until lightly browned. Add the other ingredients. Blend together with a hand blender until fairly smooth. Heat on medium temperature, watching closely so it doesn't boil or stick to the pan. Enjoy!







We will take a little break from Michigan's winter starting tomorrow morning when we're going to Cancun, Mexico, for a few days of warm weather. The temperature there is supposed to be 85 degrees! Look for Cancun pictures here coming soon!