Cream of Tomato Basil Soup
28 ounce can whole, peeled tomatoes
8 ounces plain goat milk yogurt
1 TBSP olive oil
2 gloves garlic, minced
1 tsp dried basil
Salt and pepper to taste
Purée tomatoes in a blender. Heat oil and garlic in a sauce pan over medium heat. When garlic begins to sizzle add puréed tomatoes and remaining ingredients and stir together. Heat to a warm simmer, stirring constantly and adjust seasonings as desired. Serve with crumbled goat cheese.
I used what I had on hand, but I think this simple version can be elevated further by using roasted whole tomatoes and fresh basil. I might even top with some browned and crumbled bacon pieces and/or Chipotle Tabasco Sauce.
I took the posted photo without much thought. Seeing it now, I realize I could really use a little work on the food photography. Maybe a good set up with a back drop and better lighting, as well as some nicer looking dishes.