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.
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: 1 hr 10 mins
Level: Easy
Prep: 5 mins
Cook: 1 h
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
Ingredients
directions
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.
