Low-Carb Tomato Soup

Ingredients

• 1 Organic lemon
• 300 g Yogurt (0.3% fat)
• Salt
• Pepper
• 200 g vegetable onion (1 vegetable onion)
• 2 Garlic cloves
• 4 basil stalks
• 1600 g peeled tomatoes (2 cans)
• 1 tbsp Olive Oil
• 700 ml vegetable broth
• 125 ml Soy cream

Instructions

1. 1.

   Peel the lemon, dry it and grate its zest finely. Mix the zest with yogurt, a pinch of salt and pepper in a bowl. Let the yogurt strain for several hours – preferably overnight – using a sieve lined with a coffee filter.

2. 2.

   Peel the onion and garlic. Dice the onion finely. Chop the garlic. Wash the basil, pat dry, pluck the leaves from one stalk and set aside. Crush the tomatoes from the cans or in a bowl.

3. 3.

   Heat olive oil in a pot. Add the onion and garlic and sauté over medium heat while stirring.

4. 4.

   Add the tomatoes and three basil stalks to the pot, pour in the broth, bring to a boil. Simmer for 20 minutes over medium heat. Remove the basil and puree the soup very finely.

5. 5.

   Stir in the soy cream and bring back to a boil. Season with salt and pepper. Serve the tomato soup in bowls, spread the lemon yogurt on top, and garnish everything with basil leaves.