Quick Roasted Tomato Soup

Recipe courtesy Guy Fieri

Show: Episode:

Picture of Quick Roasted Tomato Soup Recipe Photo: Quick Roasted Tomato Soup Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 27 Reviews
Total Time:
45 min
Prep
25 min
Cook
20 min
Yield:
6 to 8 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 27 reviews

  • on September 20, 2012

    Flag

    Tasty? Yes. Quick? Hardly. Honestly, I don't think the terms "quick" and "roasted" really belong in the same title, but this was not a good thing to try on a weeknight. It took an hour to get any char at all on the veggies, and even then, my quartered onions were still firm.

    I didn't see the episode, so I thought maybe I missed something, but a written recipe should be able to stand on its own. Did Guy have a huge pan and spread everything out? Did he add the juice from the canned tomatoes, or not? How large were the veggies cut?

    Anyway, I enjoyed it, but it wasn't worth the time.

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  • on January 16, 2011

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    The flavor was really rich with the roasted vegetables. I love spicy food so even after reading the other reviews I kept the jalapenos in and thought we could all handle the heat. I was wrong. It was amazingly spicy. This soup would be 5 stars if he prepared you for the heat. I always like to make a recipe exactly how it's supposed to be. If I don't I never write a review. I'd be reviewing my recipe and not Guy's.

    people found this review Helpful.
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  • on January 14, 2011

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    Fantastic recipe!!!! Totally easy. No heavy cream, no butter, no stock...just veggies, aromatics and herbs. This recipe only works if you use a food mill, which is fun and easy to use and worth getting (All-Clad SS version rocks.
    - Roasting took about an hour, (the recipe doesn't really say.
    - Use 1 jalapeño
    - Pluck the plum tomatoes out of the 28 oz. cans and save the juice to add back in after milling the roasted veggies.

    people found this review Helpful.
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