Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Quick Roasted Tomato Soup

Recipe courtesy Guy Fieri

Show: Guy's Big Bite Episode: Slimmed Down Psyche Out

  • Cook Time

    20 min

  • Level

    Easy

  • Yield

    6 to 8 servings

Close

Times:

Prep
25 min
Inactive Prep
--
Cook
20 min
Total:
45 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

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.

Advertisement
Advertisement