Quick Roasted Tomato Soup

Serves: 3

Felicia King

1 January 1970

Based on User reviews:

47

Spice

51

Sweetness

53

Sourness

40 mins

Prep time (avg)

4.9

Difficulty

Ingredients:

2270 g

Roma Tomatoes

2

Whole Plum Tomatoes (28-ounce cans recommended: san marzano)

1

Basil Leaves (handful)

2

Jalapenos

2

Red Onions (quartered, skins on)

2 cloves

Garlic (minced)

1

Parsley (half bunch)

1

Thyme (half bunch)

1

Extra-Virgin Olive Oil

1

Salt

1

Pepper

1

Water (if needed)

1 cup

Milk

1 tbsp

Red Pepper Flake

1

Black Pepper

1

Olive Oil

1

Greek Yogurt (pint)

1

Chives (bunch, chopped)

Directions:

1

For yogurt: In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven

2

Stir occasionally until everything is caramelized and black around the edges

3

Season with salt and pepper

4

Run everything through a food mill on a medium dye over a medium pot

5

If too thick, thin with water

6

Add milk right before service

7

Croutons: Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes

8

Season with salt and pepper and toss with olive oil

9

Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown

10

Yogurt: Mix 1 pint of Greek yogurt with chopped chives

11