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🍽️ Creamy Low-Carb Tomato Soup with Lemon Topping

196 kcal · 30 min · 4 servings

Ingredients

• 1 organic lemon
• 300 g yogurt (0.3% fat)
• salt
• pepper
• 200 g vegetable onion (1 vegetable onion)
• 2 garlic cloves
• 4 sprigs basil
• 1600 g peeled tomatoes (2 can)
• 1 tbsp olive oil
• 700 ml vegetable broth
• 125 ml soy cream

Instructions

1. 1. Rinse the lemon under hot water and pat it dry.
2. 2. Finely grate the yellow zest of the lemon.
3. 3. Mix the lemon zest with the yogurt, a pinch of salt, and pepper in a bowl.
4. 4. Line a sieve with a coffee filter bag.
5. 5. Pour the yogurt mixture into the lined sieve.
6. 6. Let the yogurt drain for several hours, ideally overnight.
7. 7. Peel the onion and the garlic.
8. 8. Dice the onion finely.
9. 9. Finely chop the garlic.
10. 10. Wash the basil and shake it dry.
11. 11. Pluck the leaves from one basil stem and set them aside.
12. 12. Mash the tomatoes from the can or from the bowl.
13. 13. Heat the olive oil in a pot.
14. 14. Sauté the onion and garlic in it over medium heat while stirring.
15. 15. Add the mashed tomatoes and three basil stems to the pot.
16. 16. Fill the soup with the broth.
17. 17. Bring the mixture to a boil.
18. 18. Let the soup simmer over medium heat for 20 minutes.
19. 19. Remove the basil stems from the soup.
20. 20. Puree the soup very finely.
21. 21. Stir the soy cream into the soup.
22. 22. Bring the soup to a boil again.
23. 23. Season the soup with salt and pepper to taste.
24. 24. Pour the tomato soup into bowls.
25. 25. Distribute the drained lemon yogurt over the soup.
26. 26. Garnish the dish with the reserved basil leaves.

Nutrition per serving

• kcal: 196
• Protein: 8 g · Fett/Fat: 9 g · Carbs: 19 g