QUICK ROASTED TOMATO SOUP

Quick Roasted Tomato Soup image

Provided by Guy Fieri

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 21

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

Steps:

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