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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
  1. Wash and cut the leek.
  2. Stir-fry the leek in a pot with a splash of olive oil and the basil.
  3. Add the peeled plum tomatoes and cook for few minutes. Then cover with about double the volume of water.
  4. Add a tablespoon of tomato puree and cook over a low heat for 25 minutes.
  5. Add the salt and, if necessary, add some sugar to reduce the acidity.
  6. Serve the meal warm in soup bowls, top with Greek yogurt, add a drizzle of marjoram and garnish with basil leaves.

Made with

Tomato puree

Made with

Peeled plum tomatoes

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