Roasted Tomato Soup 6Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Curtiss now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer. Learn more at www.pinkribboncooking.com

From Chef Curtiss: Paired with crispy bread, a drizzle of the best olive oil you can afford, and a twist or two from the pepper mill and a meal is made. Simple enough for a weekday, slow enough for the weekend, the choice is yours, but make this soup before all the good tomatoes are gone!

Roasted Tomato Soup

4
  • 8medium tomatoes
  • 1Tbspextra virgin olive oil
  • 1dashdash pepper
  • 2qtchicken stock
  • 8oznon-fat Greek yogurt
  • 1Tbspextra virgin olive oil
  • 1cupbasil leaves
  • 1dashsalt
  • 1dashpepper
  1. Place the tomatoes in a roasting pan, drizzle with 1 tbsp of the olive oil and season with the black pepper. Roast at 425° until the tomatoes are well browned.
  2. Combine the tomatoes and chicken broth in the body of a blender and puree. place in a medium sauce pot and bring to a boil.
  3. Reduce heat and simmer 25 minutes.
  4. Add the non-fat Greek yogurt, olive oil and basil. mix well to combine. cook another 5 minutes. adjust seasoning as needed with salt and pepper.
  5. Divide the soup into bowls and serve.
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Nutrition Facts

Servings: 4

Amount Per Serving

  • Calories: 198
  • Total Fat: 7.11g
  • Cholesterol: —
  • Sodium: 375mg
  • Total Carbs: 18.50g
  • Dietary Fiber: 4.42g
  • Sugars: 11.82g

Chef Curtiss is the Founder of Pink Ribbon Cooking LLC, a media company that helps those touched by breast cancer experience how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis. Chef Curtiss is a board member of the Cancer Patient Support Program, a member of the Vermont Hope Lodge Advisory Committee and he serves on the Quality of Life Workgroup for Vermonters Taking Action Against Cancer.  Chef Curtiss is the former Dean of Culinary Arts at New England Culinary Institute.

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