add to shopping list Ingredients

2 x 14 oz tins chopped Italian tomatoes
3 tbs Olive Oil
2.5 cups chicken or vegetable stock
2 teaspoons Sugar
1/2 cup thick yoghurt
salt and pepper, to taste

Preparation

Preheat oven to 350 degrees.

Place tomatoes without the juice in a small roasting pan.

Drizzle with olive oil and add sugar.

Roast for approximately 20 minutes.

Remove from oven and place in a pot of chicken or vegetable stock. Bring to a boil.

Next, simmer and stir in yoghurt.

Now adjust your seasoning by adding salt and pepper and a little more sugar if necessary.

This soup can be stored for 2 to 3 days in refrigerator and reheated at a very low temperature. Low temperature prevents yoghurt from curdling.

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Reviews

6/14/10

Theresa111 says:

This looks creamy and adding yogurt to the soup will make it rich tasting.

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