Easy and Creamy Tomato Basil Soup

Dice the onion and cook it on a medium heat in a big saucepan in olive oil for 5 minutes. Crush the garlic and add it to the onions and cook for 30 seconds.

Then add the tomatoes (fresh and/or canned) and the stock and let it simmer.

After 20 minutes wash and cut the basil and add it to the soup.

If you used fresh tomatoes and don’t want the skin, pluck them out and remove it from the softened tomatoes. Otherwise leave it in there!

Add the tomato paste, honey and Greek yogurt and blend it smoothly using a hand blender/liquidizer. (Blending the soup is not crucial, but makes it look nicer)

Add salt to taste and some optional grated parmesan cheese and extra basil leaves as garnish.

If you like yours with an extra punch then add some sambal oelek or a spicy sauce of your choice!

Bon Appetit!!