Recipe Roasted Tomato and Mushroom Soup

[The Late Night Gourmet]

I've made mushroom soup and tomato soup, but never both at the same time. This does take after the tomato side in a lot of ways, which is no surprise. This tastes like a tomato soup, but earthier because of the mushrooms. Most of the thickness is due to the massive proportion of vegetables to liquids, but the yogurt adds a creaminess.

Ingredients
2 pounds campari tomatoes
1/2 yellow onion, chopped
salt
pepper
olive oil
5 cloves garlic, diced
1 tablespoon butter
1 pound cremini mushrooms, sliced, separated
1 1/2 ounces (42 g) basil, diced
1 teaspoon smoked paprika
2 cups vegetable stock
5.3 ounces (150 g) plain yogurt

Directions

1. Heat oven to 400° F (205° C). Place tomatoes on a baking sheet and brush with olive oil. Place onion pieces on a baking sheet and drizzle with oil. Heat for about 30 minutes. Remove onions when they've turned brown around the edges. Remove tomatoes when they've softened and skin starts shriveling.

2. Melt butter in a large pot. Heat garlic until browned. Stir in most of the mushrooms, reserving some for later. Heat until fully coated, then add stock and tomatoes. Break up tomatoes in the pan. Stir in smoked paprika and basil.

3. Heat for about 10 minutes on medium heat. Stir in yogurt. Transfer soup in batches to a blender, blending until smooth. Check seasoning, adding salt and pepper as needed. Stir in reserved mushroom slices. Heat for 5 minutes, then serve.