- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1 tablespoon Olive Oil
- 2 medium Onion Finely chopped
- 2 whole organic garlic - clove Finely chopped
- 2 sprigs Thyme Fresh
- 4 pounds Yellow Tomatoes Chopped
- 1 cup Chicken Stock
- 1 cup Heavy Cream
- 2 cups Plain Yogurt
- Salt and Fresh Ground Black Pepper to taste
Directions
Instructions: In a large saucepan, heat the oil and sauté the onions and garlic for 3 to 5 minutes, or until the onions are translucent. Stir in the thyme, tomatoes, and chicken stock and bring to a boil. Reduce heat to simmer and cook for 30 minutes. Remove the thyme sprigs.
In a blender or food processor, puree the soup, in batches, and strain out the tomato skins. Return the soup to the saucepan. Mix in the cream and yogurt and bring to a boil. Remove from heat and add the salt and pepper.
Serve immediately.
