Ingredients 

10 medium tomatoes, halved & cored 
1 onion, diced
3 garlic cloves, minced
Juice of 1 lemon 
2 tablespoons olive oil
1/2 cup lite cream 
1 tablespoon brown sugar
1 cup vegetable stock
1 handful fresh parsley leaves, for garnish
1 tablespoon fresh thyme, for garnish
¼ cup plain yoghurt for garnish
Black pepper

Method

Heat olive oil in a large pot oven over medium heat. Add onion and garlic and cook, stirring frequently, until onion is translucent, about 3-5 minutes

Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in lemon juice and brown sugar

Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Add lite cream and vegetable stock and stir until heated through, about 2 minutes (do not boil)

Puree with a stick blender or food processor

Season with black pepper and serve immediately garnished with parsley, thyme, and yoghurt