Roasted Tomato Basil Soup with Cheddar & Greek Yogurt

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I’ve long wanted to make ahomemade tomato basil soup.  But untilthis year, my gardening skills were, well…lacking.
But this year, my latentgardening talent finally showed itself. That or the hot weather made it nearly impossible to fail.  Whichever.
My potted tomato plants wereabundant enough for some fresh salsa (watch for that coming up) and my basilflourished and it was finally time to make some tomato soup!
I ended up choosing thisrecipe because of the Greek yogurt.  Mymain beef with tomato soups is the lack of substance, which is perhaps why itpairs so well with a grilled cheese sandwich. In this case, I wanted a filling, stand alone tomato soup and I knew thatthe protein from the Greek yogurt would instantly elevate the tomato soup fromlowly side dish to satisfying main dish.
Overall, this made a beautifullysmooth, silky soup.  I roasted a fewextra tomatoes and froze them with basil, so I can enjoy this soup into thecold (tomato-less) winter months!

Roasted Tomato Basil Soup with Cheddar & Greek YogurtInspired by More Fruit Please
5 medium tomatoes, cut inlarge chunks (about 3 cups)2 tbsp extra virgin olive oil,dividedSalt & pepper1 small onion, diced (about ½cup)4 cloves garlic, minced (about1 ½ tsp)4 cups chicken or vegetablestock1 (28 oz) can diced tomatoes,undrained (or 3 cups diced fresh tomatoes)½ cup fresh basil, chopped andlightly packed1 tbsp fresh rosemary, chopped1 cup cheddar cheese, shreddedPlain Greek Yogurt, to top


Preheat the oven to 275degrees F.
Place the tomatoes onto abaking sheet and drizzle with 1 ½ tablespoons of olive oil.  Season lightly with salt and pepper.  Place the tomatoes in the preheated oven andallow them to roast, slowly for 60-90 minutes, or until they are beginning to brownon the edges.  Remove from the oven andset aside.
Heat the remaining ½tablespoon of olive oil in a soup pot. Add the onions and sauté for 5-7 minutes or until tender.  Add the minced garlic and sauté for anotherminute, or until fragrant.
Add the chicken stock, dicedtomatoes, fresh basil, rosemary, and roasted tomatoes.  Bring the soup to a simmer and cook overmedium-low heat for 20-30 minutes. 
Remove the soup from theburner.  Then, use an immersion blenderto puree the soup (alternately, very carefully puree the hot soup in ablender).
Stir in the cheddar cheese,returning to the heat to melt if necessary. Serve the soup in bowls topped with 2 tablespoons Greek yogurt (andmozzarella balls).
Serves 4

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