Warm up this holiday season with my creamy Roasted Tomato soup!
It’s finally getting Chilly! Growing up in Southern California, I’ve always longed for a “White Christmas” and the cozy feeling everyone speaks of during the holidays. Luckily for us, we have access to amazing produce year round so this roasted tomato soup, is a quick and easy reason to warm up during the colder months. Instead of using heavy cream, I’ve substituted whole milk greek yogurt for added protein and less guilt. Serve alone or paired with a grilled cheese sandwich!
Prep time: 10 minutes
Cook time: 1 hour 30 minutes (Mostly inactive)
2 lbs. Campari or Roma tomatoes, halved crosswise
4 Tbs. extra virgin olive oil, divided
1 tsp. kosher salt, divided
¼ tsp. coarse ground black pepper
1, shallot, finely chopped
1/2 cup grated carrot
4, garlic cloves, grated
2 tbs. tomato paste
1 cup, tomato basil marinara sauce, store bought or homemade
2 cups, low sodium chicken broth (Veggie broth can be substituted)
½ cup, whole milk plain greek yogurt
Store-bought pesto and grated parmesan cheese for garnish
Pre-heat oven to 375 degrees F and fit a rimmed baking sheet with a silicone baking mat.
Spread tomato halves onto the prepared baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with ½ tsp kosher salt, black pepper.
Roast for about 1 hour or until tomatoes have caramelized.
While tomatoes are roasting, heat the remaining 2 tbs. of olive oil in a large 2 quart saucepan over medium-high heat.
Add shallot, grated carrot and remaining 1/2 teaspoon of salt and garlic sauté for 8 minutes stirring occasionally until the onions become fragrant and translucent.
Add tomato paste to the onion mixture and stir frequently until the tomato paste begins to caramelize, about 5 minutes.
Reduce heat to medium-low. Add the warm roasted tomatoes, marinara sauce and chicken broth and simmer covered for 20 minutes stirring occasionally
Add the plain yogurt and stir to combine.
Using a hand blender, carefully blend the soup mixture until smooth. If using a standard blender, allow soup to cool almost to room temperature before blending.
Serve topped with pesto and parmesan cheese.