Quick Roasted Tomato Soup

Name: Quick Roasted Tomato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Handful basil leaves; 1 bunches chives, chopped; 1 loaf crusty wheat-bread; 1 head garlic, cut in 1/2, skins on; 2 cloves garlic, minced; 1 pint Greek yogurt; 2 jalapenos; 118 milliliters milk; 8 servings Olive oil; 8 servings Extra-virgin olive oil; 1 bunch Half parsley; 8 servings Pepper; 2 kilograms whole plum tomatoes (recommended: San Marzano); 2 red onions quartered, skins on; 1 Tbsp red pepper flakes; 2 kilograms Roma tomatoes; 8 servings Salt; 8 servings Salt and pepper; 1 bunch Half thyme; 8 servings Water, if needed

Quick Roasted Tomato Soup is a vegetarian main course. This recipe serves 8. One portion of this dish contains roughly 17g of protein, 31g of fat, and a total of 545 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of jalapenos, garlic, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Roasting Pan

Oven

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

Equipment you will use

Pot

If too thick, thin with water.

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Water

Add milk right before service.

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Milk

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.

Ingredients you will need

Red Pepper Flakes