Fresh Tomato Soup

6 ea Tomatoes; medium size or

2 lb Italian plum tomatoes

1 ea Onion; chopped

1 ea Celery; stalk, chopped

2 c broth

1 tb Tomato paste

1/2 ts Basil; dried

1/4 ts Pepper; freshly ground

1/2 ts Salt

1/2 c Yogurt

Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt.