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Tomato Soup with Yogurt
A delicious recipe for tomato soup with yogurt.
Ingredients
- 50g/2oz butter
- 1 medium sized, chopped onion
- 1 chopped carrot
- 25g/1 oz flour
- 500ml/1 pint chicken stock
- 675g/1 ½lb skinned and chopped tomatoes
- 1 bay leaf
- ½ teaspoon dried basil
- ½ teaspoon of sugar
- Salt and black pepper
- 5 oz carton of natural yogurt
Method
Melt the butter in a saucepan. Cook the onion and carrot over a low heat for 5 minutes. Stir in the flour and cook over low heat for a 1 minute, Remove from heat and stir in stock, tomatoes, herbs, sugar and seasoning. Bring to the boil, cover and simmer over a gentle heat for 20 minutes.
Remove bay leaf, liquidise and return to saucepan. Stir in yogurt, seasoning and reheat soup without boiling. Serve hot. (Note: to skin tomatoes, cut a narrow slit in the skin at the top. Plunge into boiling water for 1 minute. The skin should come off easily. Tinned tomatoes, drained, may be used instead, if preferred).
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