Quick Creamy Tomato Soup

Makes:  6 cups

CHEF’S TIP: Yoghurt takes the edge off the sharpness of the tomato. This soup can be refrigerated for at least 2-3 days before serving. Reheat on low heat so it does not curdle.


  • 2 x 410g tins chopped Italian tomatoes
  • 30ml olive oil
  • coarse salt
  • black pepper
  • 500ml vegetable stock (22.5ml stock powder) *
  • 175ml thick plain yoghurt
  • 10ml sugar
  • coarse salt and black pepper


  1. Preheat oven to 180°C.
  2. Place the chopped tomatoes in a small roasting pan, drizzle with olive oil, season with salt and pepper and roast for about 20 minutes. Remove from oven, place in a pot with the stock and bring to a boil.
  3. Lower heat to simmer and then stir in the yoghurt.
  4. Add the sugar and adjust seasoning, then liquidise and serve immediately.
  5. I use vegetable or chicken stock powder to add flavour.
  6. More powder can be added if the soup needs more flavour.


© sharon glass 2012  |  For more recipes: www.sharonglass.co.za