Smoky Tomato Soup

By gvcathy

Ingredients

• 1 can (28 ounces) fire-roasted tomatoes
• 1/2 sweet onion, sliced
• 1 cup reduced-sodium vegetable broth
• 1 cup water
• 1 tablespoon smoked paprika
• 1/4 teaspoon chipotle chili powder
• 1 cup buttermilk
• 1/4 cup fat-free greek-style yogurt
• 1 avocado, sliced

Preparation

Step 1

Preheat the oven to 350°F.

Pour the tomatoes (with juice) into an 11" x 17" baking dish. Scatter the onions on top and bake for 1 hour or until the mixture is thick and the onions begin to brown.

Transfer the mixture to a blender. Add the broth, water, paprika, and chili powder and puree until smooth.

Heat the soup mixture in a pot over medium-low heat for 5 minutes or until heated through. Add the buttermilk and stir to combine.

Ladle into 4 soup bowls and garnish each with 1 tablespoon of the yogurt and the avocado slices.