Homemade Roasted Tomato Soup With Herbs Recipes

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 350°C.
• Dice tomatoes into even sized pieces and spread on a large rimmed baking sheet.
• Add onion, garlic and hot peppers. Coat with canola oil and season with salt and pepper. Sprinkle oregano or thyme on top.
• Roast for 45 to 60 minutes until liquid has evaporated. Stir several times.
• Transfer to soup pot. Remove hot peppers and any woody herb stems.
• Add soup stock, bring to boil and simmer for 10 minutes to blend flavors.
• Use an immersion blender to puree soup into a smooth consistency. If desired, press through sieve for even finer consistency.
• Taste and adjust seasoning. If it's a little too acidic add a pinch of sugar, ½ cup of fresh cream or coconut milk. Garnish with fresh basil and grated Parmesan.

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.

HOMEMADE ROASTED TOMATO SOUP WITH HERBS

Steps:

• Pre-heat oven: Pre-heat oven to 350F (175C).
• Roast tomatoes: To a baking sheet, add tomatoes (large one cut in half), garlic, herbs, olive oil and salt. Stir. Roast 1 hour, turn halfway through.
• Caramelize onions: In a large skillet, add oil and butter on low heat. Add sliced onion and stir occasionally, let it cook for about 30 minutes, adding in salt after 10 minutes.**
• Optional step: You can then deglaze the pan with balsamic vinegar and white wine. Just pour a tiny amount in and stir the brown pieces to release.
• Blend the ingredients: add all the ingredients on the baking sheet and caramelized onions to a blender. Add in sun-dried tomato pesto, if using and dried oregano and chili flakes. Blend until smooth.
• Re-heat the soup: When all is well and blended, add it to a saucepan to re-heat a little. Add in balsamic vinegar and add as much chicken or vegetable stock to reach your desired thickness. I used about 2 1/2 cups. Simmer for 10 minutes to blend all the flavors together.
• Serve with: cooked pasta, bread and fresh herbs.

ROASTED TOMATO SOUP WITH HERBS

Steps:

• Pre-heat the oven to 425 and line a large baking sheet with aluminum foil.
• Put cherry tomatoes, chopped larger tomatoes, and peeled garlic cloves on baking sheet. Pour a few glugs of olive oil over and spinkle with salt. Toss to coat. I like to add a large rosemary sprig to the baking sheet as well. Roast the tomatoes int he oven for 25 to 30 minutes.
• Meanwhile, heat 2 tbps olive oil in large soup pan. Add nigella and cumin seed and cook over medium heat for 1 minute. Add the onion and cook, stirring occasionally, until soft (approx 10) minutes. Add balsamic vinegar and simmer over low heat.
• When tomatoes are ready, add them to the onion mixture. Simmer for 5 minutes and then blend with an immersion blender. Add most of the basil and chives, reserving a few bits for garnish, and blend again.
• Season to taste and garnish with cream fraiche or sour cream.

HOMEMADE ROASTED TOMATO SOUP

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.
• Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper.
• When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves.

ROASTED TOMATO SOUP WITH HERBED FLATBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
• Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
• Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
• Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.
• Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
• Preheat the oven to 400 degrees F.
• In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.
• Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.
• Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.
• From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

CONDENSED TOMATO SOUP WITH ROASTED GARLIC AND HERBS

Steps:

• Mix soup, lemon juice, basil, garlic powder, and onion in skillet.
• Heat to a boil over med-high heat.
• Reduce heat to low, cover and cook for 5 minute.

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.