Tomatoes-cream cheese soup


  • 2 onions
  •  1/8 oz (1 TL) powdered sugar
  •  2tbsp. (2EL) tomato puree
  •  2 little cans pizza-tomatoes
  •  16,90 fl oz (500ml) vegetable broth
  •  salt
  •  freh chopped pepper
  •  10,6 oz cream cheese (300g). We recommend 2 kegs Almonta Light Yogurt
  •  4 slices toast


  • Skin the onions and cut them in cubes.
  • Caramelize the powdered sugar in a pot, add the onion cubes and the tomato puree.
  • Fry it for about 1-2minutes.
  • Deglaze with the pizza-tomatoes and the vegetable broth. Season with salt and pepper.
  • Let simmer for approx. 15 minutes and then puree the soup.
  • Also add 1 keg Almonta Light Yogurt and stir it in the soup. Then let it melt in it.
  • Do not let it boil again.
  • Toast the bread and spread a little bit Almonta Light Yogurt on it.
  • Put the soup in four plates, serving with the rest Almonta Light Yogurt. Decorate with basil and pepper.
  • Serving the toast together with the soup.

Nutrition facts (per serving):

  • calories: 1421 kJ/340 kcal
  • proteins: 8,6g
  • fat: 23,1g
  • carbohydrates: 22,5g