Creamy Tomato Soup with Feta and Yogurt Topping

2 onions, chopped

3 tablespoons olive oil

0,5 tablespoons basil

0,5 tablespoons thyme

3 cans crushed tomatoes

1,5 dl white wine (let's pretend the 2 carrots in the pictures are a bottle of white wine)

2-3 dl water

2 cubes chicken or vegetable bouillon

1 cloves garlic

4 tablespoons sugar

1 bay leaf

2,5 dl cream

In a saucepan, saute onions (I used shallots) in olive oil. Add the herbs and stir together. Pour the white wine over and then add tomatoes, water, bouillon cubes, chopped garlic, sugar and bay leaf. Bring to a boil. Reduce heat and simmer for 20-30 minutes. Remove the bay leaf and blend until smooth. Add the cream and cook for another 5-10 minutes.

Feta and Yogurt Topping

While the soup is simmering, mix together 1 dl of yoghurt with 50 g feta cheese with a fork.

Cheese Quesadilla

Spread a thin layer of sweet chili sauce over a tortilla and sprinkle cheese evenly over. Place another tortilla on top. Coat the pan with oil, and place tortilla in pan. Heat until the cheese is melted and both tortillas are slightly brown.

Tastes better than it looks. Enjoy!