Quick Roasted Tomato Soup

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5 pounds Roma tomatoes

2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)

Handful basil leaves

2 jalapenos

2 red onions quartered, skins on

1 head garlic, cut in 1/2, skins on

Half bunch parsley

Half bunch thyme

Extra-virgin olive oil

Salt

Pepper

Water, if needed

1/2 cup milk

For croutons:

1 loaf crusty wheat-bread

2 cloves garlic, minced

1 tablespoon red pepper flakes

Salt and pepper

Olive oil

For yogurt:

1 pint Greek yogurt

1/2 bunch chives, chopped

Salt and pepper