Quick Roasted Tomato Soup

Ingredients

• 1 Handful basil leaves 
• 0.5 bunch chives chopped
• 1 loaf crusty wheat-bread 
• 1 head garlic cut in 1/2, skins on
• 2 cloves garlic minced
• 1 pint greek yogurt 
• 2  jalapeños 
• 0.5 cup milk 
• 8 servings olive oil 
• 8 servings olive oil extra-virgin
• 1 bunch half parsley 
• 8 servings bell pepper 
• 56 ounce plum tomatoes whole canned (recommended: San Marzano)
• 2  onions red quartered
• 1 tablespoon pepper flakes red
• 5 pounds roma tomatoes 
• 8 servings salt 
• 8 servings salt and pepper 
• 1 bunch half thyme 
• 8 servings water 

Equipment

• bowl
• frying pan
• oven
• pot
• roasting pan

Directions

1. 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.
2. Run everything through a food mill on a medium dye over a medium pot.
3. If too thick, thin with water.
4. Add milk right before service.
5. 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.
6. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
7. Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
8. Garnish the soup with croutons and yogurt.