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Soup and Stew
Chef Ida Rodriguez
Flavorful and satisfying as a main with salad, or with crispy, gooey grilled cheese for lunch.
1 tablespoon Olive Oil
2 medium Onion finely chopped
2 whole cloves Organic Garlic, 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
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.
