Tomato Soup with Parmesan Cream

1 cup peeled, diced baking potato
½ cup chopped onion
1 cup water
2 cloves garlic, halved
1 teaspoon sugar
½ teaspoon dried whole rosemary, crushed
¼ teaspoon salt
2 (14½-ounce) cans no-salt-added whole tomatoes, un-drained and coarsely chopped
Dash of pepper
½ cup 2% low-fat milk
¼ cup plain low-fat yogurt
2 tablespoons grated Parmesan cheese

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until vegetables are tender. Add sugar and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

2. Place half of tomato mixture in container of an electric blender or food processor; cover and process until smooth. Pour into a bowl; repeat procedure. Press tomato mixture through a sieve; discard solids. Combine tomato mixture and milk in a saucepan; stir well. Cook over low heat, stirring constantly, until thoroughly heated. Ladle soup into bowls.

3. Combine yogurt and cheese in a bowl; stir well. Divide yogurt mixture evenly among servings, placing ½-teaspoon dollops in a circle on top of soup. Pull a wooden pick or the tip of a knife continuously through dollops to make heart patterns.