Quick Roasted Tomato Soup |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 |
1 loaf crusty wheat-bread |
2 cloves garlic, minced |
1 tablespoon red pepper flakes |
salt and pepper |
olive oil |
1 pint greek yogurt |
1/2 bunch chives, chopped |
salt and pepper |
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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