Classic tomato soup with a twist and a kick.
- 1 Tbsp olive oil
- 1 small onion (chopped)
- 1 Tbsp chopped garlic
- 1/2 cup fresh basil (chopped)
- 1 can chopped tomatoes.
- 1 or 2 tbsp (depending on how hot you want it) Paprika/Chilli Powder
- 3 Tbsp Lancashire Farm Greek Yogurt
- 1/2-1 cups milk
- Salt & Pepper.
Throw some olive oil into a pan and heat the onions on a low heat for 3-5 minutes, until translucent. Then stir in the garlic and cook for another minute or so.
Chop the basil.
Add the tomatoes and the basil into the pan and bring to a boil.
Blend the soup with a food processor and return back to the pan or use a hand blender until smooth. Now add the greek yogurt and the milk. TIP If you want it thick only add a little milk.
Serve into a bowl with a sprinkle of basil and a dollop of greek yogurt.