Creamy Roasted Tomato Soup

Name: Creamy Roasted Tomato Soup
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 18-20 roma tomatoes; 3 whole garlic cloves, peeled; 1 tablespoon olive oil; 1 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 1/3 cup plain, non-fat greek yogurt; 1 small handful fresh basil leaves; 1/3 cup water, or vegetable stock; 1 small splash apple cider vinegar

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Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 2

Author : She Likes Food

roasted tomato soup

Ingredients

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18-20 roma tomatoes3 whole garlic cloves, peeled1 tablespoon olive oil1 teaspoon salt, divided1/4 teaspoon freshly ground black pepper1/3 cup plain, non-fat greek yogurt1 small handful fresh basil leaves1/3 cup water, or vegetable stock1 small splash apple cider vinegar

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Instructions

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Step 1

Pre-heat oven to 400 degrees F. Cut Roma tomatoes in half, lengthwise, and place on a large sheet pan with the garlic cloves. Drizzle on olive oil and sprinkle with 3/4 teaspoon salt and the black pepper. Toss everything together and make sure all the tomatoes are coated with oil. Bake until tomatoes are soft and caramelized and garlic is fork tender, about an hour, stirring once.

Step 2

Add tomatoes and garlic to a blender and blend until smooth. Next, add the greek yogurt, basil, water, 1/4 teaspoon salt and splash of vinegar to the blender and blend again until smooth, about 1 minute or longer if needed.

Step 3

Pour the soup into a medium sized pot to warm, if needed.