Herbed Tomato Soup - cooking recipe

Ingredients

2 Tbsp. low-fat margarine
1/4 c. marjoram, chopped
2 large cloves garlic, chopped
1/4 c. low-fat milk
2 tsp. sugar
1/4 tsp. salt
1 (28 oz.) can plum tomatoes
2 1/2 c. tomato juice
1/8 tsp. black pepper
1/2 c. low-fat yogurt
chives (for garnish, optional)

Preparation

Heat margarine, in medium-size nonaluminum saucepan, over medium heat, until melted and bubbly.
Add 2 tablespoons marjoram and garlic; saute 1 minute or until garlic is tender, but not browned.
Add tomatoes.
Bring to a boil; cook 15 minutes or until mixture is reduced to 3 cups.