Lucy Greer from Greer's Markets features her signature tomato soup recipe on Studio 10. With roasted tomatoes and onion, it's packed with flavor, accentuated by a yogurt feta topping.
- 6 (4.5 lbs) large red tomatoes, diced and seeded
- ½ sweet onion, finely chopped
- 4 tablespoons olive oil, divided
- 1 ¼ teaspoons kosher salt
- ½ teaspoon black pepper
- 4 fresh garlic cloves, finely chopped
- 6-8 fresh thyme stems
- 1/8 teaspoon crushed red pepper flakes
- 4 cups canned chicken broth
- ¾ cup plain Greek yogurt
- ¼ cup feta cheese crumbles
- 3 fresh thyme sprigs
- zest of 1 lemon
- ¼ teaspoon kosher salt
- 1 pinch black pepper
Line a baking sheet with aluminum foil and spray with non stick cooking spray. Place tomatoes and onions on the foil. Drizzle with 2 tbsp. olive oil, salt and pepper. Roast at 450 degrees for 35-40 minutes.
In a soup pot heat the remaining 2 tbsp. olive oil over medium heat. Add garlic, thyme and crushed red pepper flakes. Allow garlic to soften for 5-8 minutes. Do not let brown.
Add chicken broth to the soup pot and bring to a simmer. Reduce heat and keep the liquid hot until tomatoes are finished roasting. Remove thyme stems from the liquid and discard.
Add roasted tomatoes and onions to the liquid. Use an immersion blender to blend until it reaches your desired consistency.
For the topping: Mix all of the ingredients together in a bowl until well combined.
Top each bowl of hot soup with some of the yogurt mixture.