Gluten Free/ Low Carb/ Soups/ Vegetarian

Tomato and Yoghurt Soup

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This is just yummy and quick and simple to prepare.  The taste is a creamy, fresh tomato.   You will spit upon the tin soup in the supermarkets from now on.  You grate the tomatoes instead of skinning, deseding and chopping them which keeps things interesting in the kitchen.    The soup can be served hot or chilled.


4 large tomatoes

2 tbspn olive oil

1 onion, chopped

1 garlic clove, chopped

300ml vegetable stock

2 sun-dried tomatoes, chopped

1 tspn fresh thyme, chopped

1/2 tspn ground cinnamon

170ml Greek yoghurt

salt and pepper


  1. Coarsely grate the tomatoes into a bowl, discarding their skins.   Heat the oil in a saucepan, add the onion and garlic and fry for 5 minutes until softened.  Add the tomatoes and cook gently for a further 5 minutes.
  2. Add the stock, sun-dried tomatoes, thyme, cinnamon, salt and pepper and bring to the boil.  Simmer for 10 minutes.
  3. Allow the soup to cool slightly then puree in a food processor or with a hand blender.  Add the yoghurt and mix together.  Season with salt and pepper if need be.
  4. If serving hot, reheat gently.  If serving cold, leave to cool and chill in the fridge for 3-4 hours.
  5. Eat, slurp and enjoy!


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