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🍽️ Creamy Tomato Soup with Homemade Yogurt

202 kcal · 30 min · 4 servings

Ingredients

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

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. Crush the canned tomatoes in the can or in a bowl.
13. 13. Heat the olive oil in a pot.
14. 14. Sauté the onion and garlic in it until translucent, stirring occasionally.
15. 15. Add the crushed tomatoes and three basil stems to the pot.
16. 16. Add the broth and bring the mixture to a boil.
17. 17. Let the soup simmer on medium heat for 20 minutes.
18. 18. Remove the basil stems from the soup.
19. 19. Puree the tomato soup until very smooth.
20. 20. Stir the soy cream into the warm tomato soup.
21. 21. Bring the soup back to a boil briefly.
22. 22. Season the soup with salt, pepper, and a pinch of sugar.
23. 23. Pour the tomato soup into bowls.
24. 24. Distribute the drained yogurt over the soup.
25. 25. Garnish the soup with the reserved basil leaves.

Nutrition per serving

• kcal: 202
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 13 g