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
• Soups
• Winter

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.

Ready In: 1 hour 10 minutes

Level: Easy

---

Prep: 5 minutes

Cook: 1 hour

Yields: 6 Servings

Print Recipe

Ingredients

• 11 large tomatoes (peeled, cored, quartered and seeded)
• 8 cloves garlic
• 1 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 2 Tbsp olive oil
• 1/2 c Stonyfield Organic Low Fat Smooth & Creamy Plain
• 1/3 c Stonyfield Organic Heavy Whipping Cream
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 tsp black pepper

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.