Tomato Zucchini Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
1 small onion, chopped
1 (28 ounce) can diced tomatoes
2 teaspoons basil
1 medium zucchini, grated
2 tablespoons white sugar
1 tablespoon brown sugar
2 tablespoons plain yogurt
salt & pepper
lemon juice

Preparation

Heat oil in a large saucepan or pot on medium-low heat.
Add onion and garlic and cook until softened and fragrant.
Add the can of tomatoes, basil, zucchini, white and brown sugar, and yogurt.
Cover and simmer on low heat for 30-40 minute.
For a smoother soup, puree a portion, or all of the recipe.