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Ingredients
- 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
Details
Servings 6
Adapted from foodnetwork.com
Preparation
Step 1
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.
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.
Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
Garnish the soup with croutons and yogurt.
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