Recipe courtesy of Guy Fieri

Quick Roasted Tomato Soup

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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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Ingredients

For croutons:

For yogurt:

Directions

  1. For yogurt: 
  2. 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.
  3. Run everything through a food mill on a medium dye over a medium pot. 
  4. If too thick, thin with water. Add milk right before service. 
  5. Croutons: 
  6. 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. 
  7. Yogurt: 
  8. Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper. 
  9. Garnish the soup with croutons and yogurt. 
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