Creamy Roasted Tomato Soup
This soup is a cinch to pull together—serve it with homemade buttery croutons or a big slice of crusty bread to make it into more of a meal.
- 11 large tomatoes (peeled, cored, quartered and seeded)
- 8 cloves garlic
- 1 1/2 t dried basil
- 1/2 t dried thyme
- 2 T olive oil
- 1/2 c Stonyfield Organic Plain Lowfat Yogurt
- 1/3 c Stonyfield Organic Heavy Whipping Cream
- 1 t salt
- 1/2 t sugar
- 1/2 t black pepper
Serving Size: 1 cup (553g), Calories: 200, Calories from Fat: 100, Total Fat: 11g, Total Fat Percent: 17%, Saturated Fat: 4g, Saturated Fat Percent: 20%, Cholesterol: 20mg, Cholesterol Percent: 7%, Sodium: 440mg, Sodium Percent: 18%, Total Carbohydrate: 24g, Total Carbohydrate Percent: 8%, Dietary Fiber: 6g, Dietary Fiber Percent: 24%, Sugars: 15g, Protein: 6g, Protein Percent: 12%, Vitamin A: 90%, Vitamin C: 110%, Calcium: 10%, Iron: 10%
Heat oven to 375° and line two rimmed baking sheets with nonstick aluminum foil.
Combine tomatoes, garlic, basil, thyme and olive oil in a bowl and stir until well blended. Divide tomato mixture between baking sheets and roast for about 1 hour or until softened. Remove from oven and let cool.
Place roasted tomato mixture in food processor or blender and pulse until smooth. Add in yogurt, cream, salt, sugar and pepper and pulse several times until well blended. Serve immediately.