Hearty Hot Or Cold Roasted Tomato Soup Recipes

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HEARTY HOT OR COLD ROASTED TOMATO SOUP RECIPE



Hearty Hot or Cold Roasted Tomato Soup Recipe image

Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour...

Provided by GloriousSoupRecipes.com

Number Of Ingredients 8

2 pounds Roma (plum) tomatoes, quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken stock
1/4 cup chopped fresh basil
1/2 tablespoon balsamic vinegar
salt to taste
ground black pepper to taste

Steps:

  • Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

HEARTY HOMEMADE TOMATO SOUP



Hearty Homemade Tomato Soup image

I love tomato soup and I had to find something between 'from a can' and the gourment soups that cost far too much. After searching many recipes (including ingredients in that gourmet soup) I tried throwing something together and what I got was this delicious, thick and hearty tomato soup, just to my liking!

Provided by Lori Alcorn

Categories     Vegetable

Time 4h10m

Yield 14 bowls, 14 serving(s)

Number Of Ingredients 13

3 cups sweet potatoes, cooked
3 cups navy beans
1 cup roasted red pepper
4 cups diced tomatoes
4 cups chicken broth
2 cups spinach, raw
1 (100 ml) can tomato paste
1/4 cup onion flakes
1 tablespoon garlic
1 tablespoon basil
1 tablespoon oregano
salt
pepper

Steps:

  • Puree all ingredients in blender. I tend to do batches of each ingredient for it to be mixed well.
  • Pour puree into crockpot, mix well.
  • Add spices to taste.
  • Turn on low and simmer 4-6 hours to let flavours set.
  • Optional:.
  • Add 1 cup cream to turn into a bisque.

Nutrition Facts : Calories 114.9, Fat 0.8, SaturatedFat 0.2, Sodium 526.3, Carbohydrate 21.6, Fiber 6.3, Sugar 4.4, Protein 6.2

CONTEST-WINNING ROASTED TOMATO SOUP



Contest-Winning Roasted Tomato Soup image

Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

15 large tomatoes (5 pounds), seeded and quartered
1/4 cup plus 2 tablespoons canola oil, divided
8 garlic cloves, minced
1 large onion, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup heavy whipping cream
Fresh basil leaves, optional

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.

Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.

HEARTY HOT OR COLD ROASTED TOMATO SOUP



Hearty Hot or Cold Roasted Tomato Soup image

A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich.

Provided by Bob Cody

Categories     Tomato Soup

Time 1h15m

Yield 4

Number Of Ingredients 8

2 pounds Roma (plum) tomatoes, quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken stock
¼ cup chopped fresh basil
½ tablespoon balsamic vinegar
salt to taste
ground black pepper to taste

Steps:

  • Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
  • Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 11.2 g, Cholesterol 5 mg, Fat 11.1 g, Fiber 2.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 972.6 mg, Sugar 7.3 g

HEARTY HOT OR COLD ROASTED TOMATO SOUP



Hearty Hot or Cold Roasted Tomato Soup image

A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich.

Provided by Bob Cody

Categories     Tomato Soup

Time 1h15m

Yield 4

Number Of Ingredients 8

2 pounds Roma (plum) tomatoes, quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken stock
¼ cup chopped fresh basil
½ tablespoon balsamic vinegar
salt to taste
ground black pepper to taste

Steps:

  • Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
  • Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 11.2 g, Cholesterol 5 mg, Fat 11.1 g, Fiber 2.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 972.6 mg, Sugar 7.3 g

HEARTY TOMATO SOUP



Hearty Tomato Soup image

Learn how to prepare this hearty and easy Tomato soup. This traditional tomato soup is, by far, one of the easiest and most rewarding soup recipes out there. The Soup has a delicate consistency and it is a great addition to a healthy living Add parsley for an extraordinary flavor! Learn more about our recipes at onthecuttingfloor.com

Provided by Daniela G.

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

5 medium size tomatoes
1 medium size red onion
1 1/2 cups vegetable broth
1 teaspoon flour
2 tablespoons margarine
1/4 cup cheddar cheese
1/4 cup parsley
2 cloves or 2 garlic
1/2 teaspoon salt and pepper, to taste

Steps:

  • Cut each tomato into four pieces.
  • Slice the onion thinly.
  • Add margarine to a medium size saucepan and let it melt at medium heat.
  • After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
  • Sprinkle salt and pepper to taste.
  • When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
  • Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
  • Let it boiled and reduce the heat to simmer for 15 minutes.
  • Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
  • Pour the soup again to your sauce pan and add the cheese.
  • If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.

HEARTY HOT OR COLD ROASTED TOMATO SOUP



HEARTY HOT OR COLD ROASTED TOMATO SOUP image

Categories     Basil

Number Of Ingredients 6

2 pounds Roma/plum tomatoes, quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken stock
1/4 cup fresh basil, chopped
1/2 tablespoon balsamic vinegar, salt and ground black pepper to taste

Steps:

  • Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
  • Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste.
  • Serve either hot or cold.

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