Recipes : Quick Roasted Tomato Soup : Food Network

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Quick Roasted Tomato Soup
Recipe courtesy Guy Fieri

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
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.

Ingredients
Croutons:

Directions
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.

Ingredients
Yogurt:

Directions
Mix 1 pint of Greek yogurt with chopped chives. Season with salt and
pepper.

Garnish the soup with croutons and yogurt.