Tomato cream soup and greek yogurt
Side dish
Veggy
Easy
30 min
4 servings
ingredients
400 g CIRIO Pelati
15 g CIRIO Tomato puree
1 leek
1 bunch of basil
100 g of Greek yogurt
Sugar
Marjoram
Extra virgin olive oil
Salt
Preparation
- Wash and cut the leek.
- Stir-fry the leek in a pot with a splash of olive oil and the basil.
- Add the peeled plum tomatoes and cook for few minutes. Then cover with about double the volume of water.
- Add a tablespoon of tomato puree and cook over a low heat for 25 minutes.
- Add the salt and, if necessary, add some sugar to reduce the acidity.
- Serve the meal warm in soup bowls, top with Greek yogurt, add a drizzle of marjoram and garnish with basil leaves.
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Medium 
30 min