Quick Roasted Tomato Soup

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.