The boys wanted tomato soup for dinner but I wanted to try something new. Not that I am tired of our usual tomato basil soup just without fresh basil leaves it isn’t the same. The thyme was the right herb for this soup. The Greek yogurt adds creaminess and a little zest. The end result was yummy and pretty easy to make.
1tbsp olive oil
1 tbsp butter
1 medium onion
1 stalk celery
2 cloves garlic
6-7 vine ripe tomatoes
3 cups vegetable stock
1 tsp sea salt
1/2 tsp fresh pepper
1 tsp dried thyme
1/2 cup Greek yogurt
2 tbsp flour
Heat the oil and butter in a saucepan over medium heat.
Roughly chop the onion, celery, and garlic then add to the pan.
Sauté 5-6 minutes until softened.
Roughly chop the tomatoes and add in.
Pour in the vegetable stock then stir in salt, pepper, and thyme.
Bring to a boil and continue to cook for 15 minutes until tomatoes are very soft.
Transfer all ingredients from pot to blender.
Add in flour and yogurt.
Blend until smooth.
Garnish with fresh basil or chives. (Optional)