Roasted Tomato CCB Soup

1 hour
10 servings
$0.58/serving

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.

Ingredients

2 ¹⁄₂ lbs plum tomatoes, about 12, quartered

1 red onion, thinly sliced

5 tbspCCB Dip Mix, divided

2 tbsp each olive oil and balsamic vinegar

¹⁄₂ tspSea Salt (Grinder), finely ground

¹⁄₂ tspBlack Pepper (Grinder), finely ground

4 cupsVegetable BrothorMiso Broth, prepared

¹⁄₂ cup Greek yogurt

1 tspRoasted Garlic Aioli Mix

3 - 4 tbsp milk or water

¹⁄₄ cup finishing sauce of your choice, 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 finishing sauce, if desired.

Nutritional Information

Per serving (1 cup): Calories 50, Fat 3 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 2 g), Protein 2 g.

Shop This Recipe

CCB Dip Mix

Sea Salt (Grinder)

Black Pepper (Grinder)

Vegetable Broth Mix

Roasted Garlic Aioli Mix

Multipurpose Pot - 12 Cup

Sheet Pan Liner