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.

Creamy Roasted Tomato Soup

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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

    Ingredients

  • 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

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.