I adore tomato soup. Especially in summer, when tomatoes are the ripest and juiciest, and the weather is warm, warm, warm. This weekend was a holiday, and we had some friends in town from Germany, so it became this long and drawn out Bacchanal of food and wine. Last night, I needed something light, not too filling and delicious.
I decided to make my tomato soup as always, but instead of adding fresh cream at the end, I decided to add low-fat greek yogurt. The end result was incredible. I don’t think I ever want to have tomato soup with cream again, EVER!!!!
The soup was smooth and luscious, but the yogurt gave it this wonderful tang, almost as if you had added sour cream, but without the fat! And with only 2 tbsp of olive oil, you know you are giving yourself a heart-healthy and delicious treat!
So, here’s what you’re going to need:
For 3 people
4 large tomatoes, grated
1 large onion, chopped
1 clove of garlic, minced
2 tbsp olive oil
8 sundried tomatoes, chopped
1 tsp of fresh thyme
1/2 tsp cinnamon
400ml of vegetable stock
200g low-fat greek yogurt
salt and black pepper to taste
In a large stock pot heat the olive oil over med-high heat, add your onion and garlic and cook for about 5 minutes, or translucent. Add your tomatoes and cook another 5 minutes.
Add your sundried tomatoes, thyme, cinnamon and vegetable stock. Bring to a boil, and lower the heat to medium. Cook for about 10-15 minutes. Take off the heat, let it cool and blend your soup. Strain the soup with a chinois, and add the yogurt and whisk until incorporated. Add your salt and pepper to taste, serve immediately or let cool in the fridge for 2-3 hours to have a silky smooth gazpacho-like soup.
From my kitchen to yours,