Source: dLife

A yogurt based fresh tomato and basil soup that is a perfect compliment to a summer meal.

Servings

1 tbsp olive oil
1 cup fresh chopped onion , finely chopped
1 medium garlic cloves , crushed
2.5 cup low sodium vegetable broth
2 lb medium tomatoes , roughly chopped
1 oz fresh basil leaves , about 20 basil leaves (plus more for garnish)
1 tsp balsamic vinegar , a few drops (or juice of 1/2 lemon)
0.67 cup plain nonfat yogurt
1 pinch salt (to taste)
1 pinch sugar (to taste)
2 tbsp plain nonfat yogurt , for garnish

1 Heat oil in pan and add the finely chopped onion and garlic. Fry for 2 to 3 minutes until soft and transparent, stirring occasionally.
2 Add 11/4 cups of the vegetable stock and the chopped tomatoes to the pan, bring to a boil, then lower heat and simmer for 15 minutes. Stir occasionally to prevent sticking to pan.
3 Let cool slightly, then transfer to a food processor or blender and process until smooth.
4 Press through a strainer placed over a bowl to remove the tomato skins and seeds.
5 Return the mixture to the food processor and add the remainder stock, half the basil leaves, vinegar, lemon juice and yogurt.
6 Season with sugar and salt to taste. Process until smooth. Pour into a bowl and chill.
7 Before serving, finely shred the remaining basil leaves and add to soup. Garnish with yogurt topped with a few small basil leaves.