Quick Roasted Tomato Soup
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 489
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 55
- Dietary Fiber
- 10
- Sugar
- 20
- Protein
- 17
- Cholesterol
- 11
- Sodium
- 1603
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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
- 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.