Spicy Tomato Yogurt Soup

Spicy Tomato Yogurt SoupI love Greek food and try to incorporate the Mediterranean diet into my cooking (and eating) as much as I can. I love the fresh flavors, the quick and easy recipes and most importantly the strong emphasis on fruits and vegetables. Here is a delicious tomato yogurt soup recipe I adapted from a Greek cookbook I have. The result is a beautiful bright orange-colored soup that tastes fresh and creamy. You can eat it hot or cold, perfect all-year round!

To balance the acidity of the tomatoes, yogurt is mixed in which gives this soup a silky smooth texture. Sun-dried tomatoes and honey are added for a subtle sweet flavor, then a dash of cayenne pepper for a nice kick. Serve this soup with crunchy garlic croutons on top. I’ve also made these amazing crispy baked zucchini rounds last night. They would be a nice addition to serve with this soup; click here for the recipe (and make sure to have some stale bread on hand for the homemade breadcrumbs).

Clean and chop the tomatoes.

Saute shallot and garlic, then add tomatoes.

Add broth, sun-dried tomatoes and herbs.

Blend the tomato mixture and then mix in yogurt.

Garnish with chives and enjoy!

Spicy Tomato and Yogurt Soup Recipe

  • 4 large tomatoes, chopped
  • 2-3 tablespoons olive oil
  • 1 large shallot (or small onion), chopped
  • 3 garlic cloves, chopped
  • 2 cups vegetable broth
  • 4 sun-dried tomatoes packed in olive oil, chopped
  • 1 teaspoon dried thyme
  • 2 teaspoons fresh chives, chopped
  • 1-2 teaspoons cayenne pepper
  • 1 tablespoon honey
  • 1 cup plain Greek yogurt
  • salt and pepper, to taste

    Heat a large pot on medium. Add chopped shallots and garlic and cook for 5 minutes, until soft. Add the chopped tomatoes and cook down for 8-10 minutes.

    Add the vegetable broth, sun-dried tomatoes, herbs and honey. Bring to a boil, then simmer for about 15 minutes. Then allow to cool.

    Using a hand blender, puree the soup until nice and creamy. Season with salt and pepper, then mix in yogurt. Serve hot or cold.

    Total Time: 40-45 minutes
    Yield: 4-6 servings
    print recipe print recipe

  • [Sign up for my newsletter or follow me on facebook / twitter to get new recipes]


    Leave a Reply

    Your email address will not be published. Required fields are marked *