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RECIPES

Creamy Roasted Tomato Soup

tomato soup
PREP
1 hour
Amount of Servings
4-6 servings
Tags
Main Dishes Vegetarian Recipes
Ingredients

1 kg tomatoes on the vine (about 7 medium–large), cut into quarters

1 large carrot (about 130 g), cut into 1.5 cm chunks

1 large shallot (about 60 g), cut into 2.5 cm chunks

1 small head of garlic, halved horizontally

2–3 sprigs fresh thyme

60 ml extra virgin olive oil

240 ml vegetable or chicken broth

120 g FAGE Total 0%, 2%, 5% plus extra for garnish

7–8 fresh basil leaves

4 tablespoons (about 60 g) tomato paste

1 tablespoon (about 15 g) butter

A pinch of baking soda

Salt and pepper, to taste

Garnish options:
FAGE yoghurt, shredded Parmesan, extra virgin olive oil, balsamic vinegar, fresh basil

Steps
  1. Preheat the oven to 220°C (fan 200°C). Line a baking tray with parchment paper and set aside.
  2. Arrange the tomatoes, carrot, shallot, garlic, and thyme on the tray. Drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes, or until the vegetables are soft and lightly browned. Let cool for 5–10 minutes until safe to handle.
  3. Squeeze the roasted garlic cloves from their skins and transfer all the vegetables to a blender. Add the broth, yoghurt, basil, tomato paste, butter, baking soda, salt, and pepper. Blend until smooth.
  4. Pour the soup into a pot and warm gently over low heat until ready to serve.
  5. Garnish with yoghurt, Parmesan, olive oil, balsamic vinegar, and basil.
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