Ingredients
1 (28-ounce) can whole tomatoes in juice
1 large onion, coarsely chopped
2 bay leaves
2 sprigs thyme
4 cloves garlic, finely chopped
1/2 small chili pepper, minced
6 tablespoons extra virgin olive oil (EVOO)
1/2 teaspoon ground cumin
2 cups chicken or vegetable stock
1/2 tablespoon freshly squeezed lemon juice
1 tablespoon honey
Kosher salt, fresh ground pepper, to taste
Italian flat-leaf parsley

In a 4-quart heavy non-reactive pot over medium-high heat, cook onion and garlic in 2 tablespoons EVOO, stirring frequently, until onion is softened, about 8 minutes. Add cumin, chili pepper, bay leaves, thyme, tomatoes, and chicken stock. Bring to a boil and reduce to a simmer, uncovered, stirring occasionally, for 20 minutes. Remove the bay leaves. Working in 3 or 4 batches, blend soup in blender until smooth. Add honey and blend again. Transfer soup to the original pot and cover with lid to keep it warm with residual heat until serving. Spoon 1 tablespoon yogurt over the top of the soup when serving. Garnish with parsley.

Lemon Yogurt

1/2 cup plain yogurt
Zest from one lemon
Lemon juice

Combine, cover and chill until ready to serve.