Roasted Tomato Soup from Guy Fieri

Cook Time 20 min
6 to 8 servings
Recipe Tools:
* 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

For croutons:

* 1 loaf crusty wheat-bread
* 2 cloves garlic, minced
* 1 tablespoon red pepper flakes
* Salt and pepper
* Olive oil

For yogurt:

* 1 pint Greek yogurt
* 1/2 bunch chives, chopped
* Salt and pepper

Directions

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.
Croutons:

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.
Yogurt:

Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.

Garnish the soup with croutons and yogurt