For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Line a Sheet Pan with a Sheet Pan Liner.
- 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.
- Bake until tomatoes are soft, juicy, and starting to burst, about 30 min.
- 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.
- 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.
Serve with 1 slice whole wheat or sourdough bread with 1 tbsp butter or 2 tbsp avocado. Add a boiled egg in your soup to up your protein.
Per serving (1 cup): Calories 50, Fat 3 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 2 g), Protein 2 g.
1 hour
10 servings
$0.58/serving
1 hour10 servings$0.58/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Line a Sheet Pan with a Sheet Pan Liner.
- 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.
- Bake until tomatoes are soft, juicy, and starting to burst, about 30 min.
- 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.
- 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.
Serve with 1 slice whole wheat or sourdough bread with 1 tbsp butter or 2 tbsp avocado. Add a boiled egg in your soup to up your protein.
Per serving (1 cup): Calories 50, Fat 3 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 2 g), Protein 2 g.
