This creamy roasted tomato 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. Creamy Roasted Tomato Soup Go to recipes By Stonyfield Vegetarian American Gluten Free SoupsThis creamy roasted tomato 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 hour 10 minutes Level: Easy Prep: 5 minutes Cook: 1 hour Yields: 6 Servings Print RecipeIngredients11 large tomatoes (peeled, cored, quartered and seeded)8 cloves garlic1 1/2 tsp dried basil1/2 tsp dried thyme2 Tbsp olive oil1/2 c Stonyfield Organic Low Fat Smooth & Creamy Plain1/3 c Stonyfield Organic Heavy Whipping Cream1 tsp salt1/2 tsp sugar1/2 tsp black pepperdirectionsStep 1Heat oven to 375° and line two rimmed baking sheets with nonstick aluminum foil.Step 2Combine 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 3Place 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.