Quick Roasted Tomato Soup

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



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


  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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