Recipe courtesy of Guy Fieri
Quick Roasted Tomato Soup
Total:
45 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

For croutons:
For yogurt:

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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