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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.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 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%


Step 1

Heat oven to 375° and line two rimmed baking sheets with nonstick aluminum foil.

Step 2

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.

Step 3

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.