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A simple and healthy creamy tomato soup recipe.

Total time

65 minutes


  • 6 roma tomatoes (1 lb) (halved)
  • 12 large cherry tomatoes (1/2 lb) (halved)
  • 2 cloves of garlic
  • 1 tbsp olive oil (divided)
  • ½ onion, sliced thinly
  • 1 oz 15 can diced tomatoes
  • 3 cups chicken stock ((good quality))
  • 2 tbsp Greek yogurt
  • ½ tsp paprika
  • ¼ tsp red pepper flakes
  • salt and pepper to taste
  • 1 tbsp fresh basil (minced)


  1. Preheat oven to 350 degrees. Arrange Roma and cherry tomatoes on a baking sheet. Toss with 1 tsp olive oil and sprinkle with salt. Roast in the oven for 30 minutes. Place garlic cloves in the middle of a small square of tin foil. Drizzle with 1/2 tsp olive oil and wrap up tightly. Place in oven with tomatoes to roast. Meanwhile, in a large pot over medium heat, saute onions in remaining olive oil until translucent and slightly caramelized. About 10 minutes. Add diced tomatoes, roasted tomatoes, garlic, chicken stock, paprika, red pepper, and Greek yogurt to the pot. With an immersion blender, blend everything together until smooth. Bring to a boil. Season with salt and pepper to taste and stir in basil. Serve with crusty bread, grilled cheese sandwich, or Parmesan crisp.

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