Quick Roasted Tomato Soup

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
Directions
For yogurt:

In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.

Run everything through a food mill on a medium dye over a medium pot.

If too thick, thin with water. Add milk right before service.

Croutons:

Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.

Yogurt:

Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.

Garnish the soup with croutons and yogurt.


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