Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  chopped onion -- (1 medium onion per
                        -- cup)
  2             cloves  minced garlic -- (1 tsp per clove)
  1         tablespoon  olive oil -- or vegetable oil
  28            ounces  canned plum tomatoes reserve juice -- chopped
  29            ounces  tomato puree -- canned
  1              large  baking potato -- peeled and cubed
  2               cups  lowfat chicken broth -- low salt
  2               cups  1% milk
                        salt and pepper -- to taste
     1/4           cup  chopped fresh herbs -- for garnish
                        -- (basil, dill
                        -- tarragon or chives)
     1/2           cup  plain lowfat yogurt -- optional garnish

Preparation:

In a large saucepan, cook the onion and garlic in the oil over moderate heat for 5 minutes or until softened. Add the tomatoes with their juice, the tomato puree, potato and chicken broth and simmer, covered, for 30 minutes or until the potatoes are tender. Puree the mixture in batches in a blender or food processor, and return the soup to the clean pan. Whisk in the milk and salt and pepper taste, and heat the soup on moderate high until it is hot. Garnish each portion with mixed herbs and the yogurt, if desired. Note that this soup may also be served chill. If chilled, it may be necessary to thin with water. It freezes well.

Nutritional Information:

98 Calories (kcal); 2g Total Fat; (18% calories from fat); 6g Protein; 16g Carbohydrate; 3mg Cholesterol; 467mg Sodium