Tomato Soup – Spoonsparrow

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)
• 2 tbsp olive oil
• 700 ml Mediterranean vegetable broth
• 150 ml soy cream
• 1 tsp Honey

Instructions

1. 1.

   Rinse the lemon hot, pat dry and finely grate the zest. Mix with yogurt, a pinch of salt and pepper in a bowl.

2. 2.

   Let the yogurt drain for several hours—best overnight—in a sieve lined with a coffee filter bag.

3. 3.

   Peel the onion and garlic. Dice the onion finely. Chop the garlic.

4. 4.

   Wash the basil, shake off excess water, pluck leaves from one stalk and set aside.

5. 5.

   Crush the canned tomatoes either in the can or in a bowl.

6. 6.

   Heat olive oil in a pot. Sauté the onion and garlic until translucent while stirring.

7. 7.

   Add the tomatoes and three basil stalks, pour in the broth, and bring to a boil.

8. 8.

   Simmer over medium heat for 20 minutes. Remove the basil and puree the soup very finely.

9. 9.

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