1. Chop tomatoes and place in 1 1/2-quart saucepan with all ingredients except yogurt.
2. Simmer uncovered 30 minutes.
3. Puree with hand blender, if desired, or alternatively strain to remove tomato skins and seeds.
4. Adjust seasonings.
5. Garnish with spoonfuls of yogurt.
I prefer to puree mine and leave the seeds and "chunks" in it to give it more texture, but you can strain it to have a perfectly smooth soup.
This recipe is from Recipezaar, #54509.
From MC - Per Serving: 97 Calories; 2g Fat (13.8% calories from fat); 4g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 987mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 0 Fat.