Quick Roasted Tomato Soup

• 5 pounds Roma tomatoes
• 2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
• Handful basil leaves
• 2 jalapenos
• 2 red onions quartered, skins on
• 1 head garlic, cut in 1/2, skins on
• Half bunch parsley
• Half bunch thyme
• Extra-virgin olive oil
• Salt
• Pepper
• Water, if needed
• 1/2 cup milk
• 1 loaf crusty wheat-bread
• 2 cloves garlic, minced
• 1 tablespoon red pepper flakes
• Salt and pepper
• Olive oil
• 1 pint Greek yogurt
• 1/2 bunch chives, chopped
• Salt and pepper

1. In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven.
2. Stir occasionally until everything is caramelized and black around the edges.
3. Season with salt and pepper.
4. Run everything through a food mill on a medium dye over a medium pot.
5. If too thick, thin with water.
6. Add milk right before service.
7. Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes.
8. Season with salt and pepper and toss with olive oil.
9. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
10. Mix 1 pint of Greek yogurt with chopped chives.
11. Season with salt and pepper.
12. Garnish the soup with croutons and yogurt.

tomatoes, tomatoes, handful basil, jalapenos, red onions, garlic, parsley, thyme, extravirgin olive oil, salt, pepper, water, milk, crusty wheatbread, garlic, red pepper, salt, olive oil, yogurt, chives, salt

Taken from www.foodnetwork.com/recipes/quick-roasted-tomato-soup-recipe.html (may not work)