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MFM DINNER – Roasted Tomato Soup



4 cups sliced Roma tomatoes

1/4 cup sliced yellow onion

1/2 tsp salt

1/2 tsp pepper

2 cups vegetable stock

1 tsp paprika

1/2 tsp garlic powder

Pinch of red pepper flakes to taste optional

2 tbsp fat-free plain yogurt

Thinly sliced fresh basil for garnish


DIRECTIONS

Preheat oven to 200̊C. Spray a large baking sheet with non-stick cooking spray.

Arrange the sliced Roma tomatoes and onions in a single layer on the prepared baking sheet and season with salt and pepper.

Roast for 15-20 minutes (??…maybe shorter, depending on how thinly they’re sliced), until softened and golden brown.

Combine the roasted tomatoes/onions, vegetable stock, smoked paprika, garlic powder, and red pepper flakes in the pitcher of a high-speed blender.

Blend on high for 5-7 minutes, until creamy and hot. Divide the soup into two bowls, top each with a tablespoon of plain yogurt, and garnish with thinly sliced fresh basil.

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