This soup is top tier for tomato season, so if you have some tomatoes laying around do this soup rn. You won’t regret it, trust me.
Serving for a family of four
- 8-10 big tomatoes
- 2 medium red onions
- 1 big red bell pepper
- 140 g yogurt (unsweetened)
- Seasonings such as garlic, basil, marjoram, cumin
- Olive oil
Preheat oven to 350F/180C/gas 4 and wash your vegetables. Cut them into big pieces and place them on a pan. Season and pour over olive oil. Bake for 35 – 40 minutes.
Take it out and pour it into a pot. Mix with a hand blender until creamy, add yog and mix again until well combined. Serve with some parmesan and/or with a cheesy toast. Enjoy!