Roasted Tomato CCB Soup
Ingredients
- 2 1⁄2 lbs plum tomatoes, about 12, quartered
- 1 red onion, thinly sliced
- 5 tbsp CCB Dip Mix or Cheesy Fries Seasoning, divided
- 2 tbsp each olive oil and balsamic vinegar
- 1⁄2 tsp Sea Salt, finely ground
- 1⁄2 tsp Black Pepper, finely ground
- 4 cups Vegetable, or Nourish Broth, prepared
- 1 1⁄2 tsp Vegetable Broth Mix
- 1 cup boiling water
- 1⁄2 cup Greek yogurt
- 1 tsp Roasted Garlic Aioli Mix or SPG Seasoning
- 3 - 4 tbsp milk or water
- Better Than Bacon Topper, optional
Preparation
- Preheat oven to 425° F. Line a Sheet Pan with a Sheet Pan Liner.
- Place tomatoes and onion in a bowl; drizzle with 3 tbsp seasoning, oil, vinegar, salt, and pepper. Toss to mix; spread out on Sheet Pan Liner.
- Bake until tomatoes are soft, juicy, and starting to burst, about 30 min.
- Scrape mixture into a Multipurpose Pot; add broth. Bring to a boil; reduce heat and simmer for 10 min to let flavours blend. Working in batches, purée in a blender until smooth. Return soup to pot; stir in remaining 2 tbsp dip mix. Reheat over medium-high, stirring often, until warm. If making ahead, refrigerate up to 3 days or portion and freeze up to 3 months.
- To serve, stir yogurt with aioli mix and milk. Spoon soup into bowls and top with a swirl of yogurt mixture. Top with Better Than Bacon Topper , if desired.
Epicure Products Used
Nutritional Information
Per serving(1 cup): Calories 50, Fat 3 g (Saturated 0.5 g, 0 0 g), Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 4 g (Fiber 1 g, Sugars 2 g), Protein 2 g.
Perfectly Balance Your Plate
Serve with 1 slice whole wheat or sourdough bread with 1 tbsp butter or 2 tbsp avocado. Add a boiled egg in your soup to up your protein.