Roasted Tomato CCB Soup

Ingredients

• 2 ¹⁄₂ lbs plum tomatoes, about 12, quartered
• 1 red onion, thinly sliced
• 5 tbsp CCB Dip Mix or Cheesy Fries Seasoning, divided
• 2 tbsp each olive oil and balsamic vinegar
• ¹⁄₂ tsp Sea Salt, finely ground
• ¹⁄₂ tsp Black Pepper, finely ground
• 4 cups Vegetable, or Nourish Broth, prepared
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• ¹⁄₂ cup Greek yogurt
• 1 tsp Roasted Garlic Aioli Mix or SPG Seasoning
• 3 - 4 tbsp milk or water
• Better Than Bacon Topper, optional

Preparation

1. Preheat oven to 425° F. Line a Sheet Pan with a Sheet Pan Liner.
2. 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.
3. Bake until tomatoes are soft, juicy, and starting to burst, about 30 min.
4. 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.
5. To serve, stir yogurt with aioli mix and milk. Spoon soup into bowls and top with a swirl of yogurt mixture. Top with Better Than Bacon Topper , if desired.