Creamy Roasted Tomato Soup Recipes

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
• Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
• Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
• Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 450 degrees F.
• Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
• Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
• Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

SIMPLE ROASTED TOMATO SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking pans with parchment paper.
• Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper.
• Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.
• Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.
• Meanwhile, put 1/2 of the tomato mixture in a blender. Cover and pulse 3 times, then blend until smooth, adding hot broth as needed. Pour into the pot with broth. Repeat with remaining tomato mixture, then stir into the pot until combined.
• Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.

CONTEST-WINNING ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

CREAM OF ROASTED TOMATO SOUP

Steps:

• Preheat oven to 475 degrees.
• Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
• Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
• Roast tomatoes until their edges are charred, about 15 to 20.
• Scrape tomatoes, oil, and herbs from pan into food processor.
• Process until not quite smooth (leaving small chunks and charred black specks).
• In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
• Whisk in roasted tomato puree, broth, and wine.
• Then whisk tomato paste.
• Heat the cream and whisk in to the tomato mixture.
• Taste and add sugar if necessary.
• Stir in optional Parmesan.
• Add salt and pepper to taste and bring soup to a simmer.

CREAMY ROASTED TOMATO SOUP WITH GRILLED FONTINA-MUSHROOM SANDWICHES

Steps:

• Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
• Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
• For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
• Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

ROASTED GARLIC TOMATO SOUP

Steps:

• Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.

CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC

Steps:

• In a nonreactive soup pot, heat oil over medium-low heat and add onion.
• Stir and saute for a minute or two.
• Cover, lower heat and sweat onions for about 3 minutes.
• Add tomatoes and stock to the pot, stir and increase heat to medium.
• Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
• Add the oregano, stir well, cover and cook until soup comes to a simmer.
• Simmer gently for 5 to 10 minutes.
• Season with salt and pepper.
• In a blender in small batches, blend the soup.
• Return the blended soup to the pot.
• Put the last ladle or two of soup into the blender, add cream and blend.
• Then add the cream mixture to the soup pot and stir to blend.
• Heat over low heat until the soup is heated through.
• Taste for seasoning.
• Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
• Serve hot.
• Do not allow the soup to boil or it may separate.
• ROASTING GARLIC:.
• To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
• Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.