RICH ROASTED TOMATO SOUP
This rich roasted tomato soup makes an excellent starter for 4 people. Alternatively, it will be a main for 2. It is delicious either way and very easy to prepare. Ingredients are listed as: metric ( imperial ).
Provided by The Greedy Vegan
Number Of Ingredients 10
Steps:
- Preheat oven to 190°C (375°F).
- Cut the tomatoes in half. Peel the shallots and halve them, if you use half an onion then quarter it. Don't peel the garlic for now or it will burn and turn bitter.
- Carefully mix the tomatoes, shallots and garlic with the oil, vinegar, herbs and seasoning in a baking tray or dish. Turn as many tomatoes upside down as you can so that the cut side faces downwards.
- Bake everything for 40 minutes at 190°C (375°F).
- Add the vegetable stock with the roasted vegetables to a blender and process everything until it is perfectly smooth. Strain before serving.
- Should you prefer a more rustic soup then squeeze the garlic out of its peel and remove any stalks and twigs that were added with the tomatoes and the fresh oregano before blending just enough to combine everything.
Nutrition Facts : ServingSize 1 bowl, Calories 275 kcal, Carbohydrate 33 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Sodium 1618 mg, Fiber 7 g, Sugar 19 g
CONTEST-WINNING ROASTED TOMATO SOUP
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
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.
ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
RICH 'N' SAVORY TOMATO SOUP
"This has to be the best tomato soup recipe ever," writes Cindy Reynolds of Decatur, Illinois. "I serve it, or variations of it, at least once a week due to popular demand. It's often the 'first course' for company."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and carrots in oil until tender. , Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil.
Nutrition Facts : Calories 151 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 615mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
TOMATO & BASIL SOUP
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.
Provided by Good Food team
Time 25m
Number Of Ingredients 9
Steps:
- Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
- Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
ROASTED TOMATO SOUP
Roasting intensifies the flavor of tomatoes, especially when your summer harvest is sweet and delicious to begin with. This rich-tasting bread-thickened soup will please vegetarians and vegans, and meat eaters too!
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line 1 to 2 baking sheets (as needed) with foil and place the tomatoes on the foil. One baking sheet at a time, place the tomatoes under the broiler at the highest rack setting (about 2 to 3 inches from the heat). Turn when the tomatoes have charred on one side, which could take anywhere from 2 to 6 minutes, depending on your broiler, so watch carefully. Repeat on the other side. Remove from the heat and tip the tomatoes and any juice on the baking sheet into a large bowl. When they are cool enough to handle, peel, core, and chop coarsely.
- Heat the oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, for another minute, until the garlic is fragrant, and stir in the tomatoes, sugar, bread, basil, parsley, thyme, and 2 teaspoons salt. Cook, stirring often, until the tomatoes have cooked down and the mixture is thick and beginning to adhere to the bottom of the pot, about 20 minutes. Adjust salt, add pepper, and remove from the heat.
- Using an immersion blender, or in batches in a blender or food processor (place a towel over the blender lid to prevent hot soup from splashing out), blend the soup until smooth. Put through a medium strainer into a bowl. Rinse out the blender or food processor with the water and add to the puree (or just add to the puree if you used an immersion blender).
- Return the strained soup to the pot and bring to a simmer. Simmer, stirring often for 15 minutes, or until thick and fragrant. Taste and adjust salt. Serve, garnished, if you wish, with a sprinkling of fleur de sel and slivered basil, and a few garlic croutons.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1428 milligrams, Sugar 14 grams, TransFat 0 grams
RICH AND CREAMY ROASTED EGGPLANT SOUP
This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
- Roast in preheated oven until very tender and brown in spots, 45 minutes.
- Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
- Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g
More about "rich roasted tomato soup recipes"
TOMATO SOUP RECIPE | SPOON FORK BACON
From spoonforkbacon.com
ROASTED TOMATO SOUP RECIPE – VEGAN IN THE FREEZER
From veganinthefreezer.com
ROASTED TOMATO SOUP - JUST 5 INGREDIENTS - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
IMAGINE FOODS TOMATO SOUP - THERESCIPES.INFO
From therecipes.info
THE BEST CREAMY ROASTED TOMATO SOUP | CEARA'S KITCHEN
From cearaskitchen.com
THERMOMIX RECIPE: RICH ROASTED TOMATO SOUP | TENINA.COM
From tenina.com
GORDON RAMSAY CREAMY ROASTED TOMATO SOUP | HELL'S …
From hellskitchenrecipes.com
ROASTED TOMATO SOUP RECIPE - PUREWOW
From purewow.com
ROASTED TOMATO SOUP - JO COOKS
From jocooks.com
EASY ROASTED TOMATO SOUP: A RICH, CREAMY SUMMERTIME …
From kitchencents.com
EASY HOMEMADE ROASTED TOMATO SOUP {HEALTHY VEGAN RECIPE!}
From thebusybaker.ca
ROASTED TOMATO SOUP - VEGAN HUGGS
From veganhuggs.com
QUICK & EASY HOMEMADE ROASTED TOMATO SOUP RECIPE (EASY
From savvybites.co.uk
SWEET AND CREAMY ROASTED TOMATO SOUP - THE SEASONED MOM
From theseasonedmom.com
ROASTED TOMATO SOUP | RICARDO
From ricardocuisine.com
HOMEMADE CREAMY TOMATO SOUP RECIPE {VIDEO} - THE CAREFREE …
From thecarefreekitchen.com
EASY ROASTED TOMATO SOUP RECIPE + VIDEO - THE RECIPE REBEL
From thereciperebel.com
ROASTED TOMATO SOUP - MY ORGANIZED CHAOS
From myorganizedchaos.net
EASY ROASTED TOMATO BASIL SOUP | GIMME DELICIOUS
From gimmedelicious.com
6 INGREDIENT CREAMY ROASTED TOMATO SOUP. - HALF BAKED HARVEST
From halfbakedharvest.com
CREAMY ROASTED TOMATO SOUP RECIPE | MYRECIPES
From myrecipes.com
ROASTED TOMATO SOUP - CREAMY AND HEALTHY - INSIDE THE RUSTIC …
From insidetherustickitchen.com
ROASTED TOMATO SOUP RECIPE - BOWL ME OVER
From bowl-me-over.com
ROASTED TOMATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
CREAMY ROASTED TOMATO SOUP | A DAY IN THE KITCHEN
From adayinthekitchen.com
CREAMY ROASTED TOMATO SOUP - OUR SALTY KITCHEN
From oursaltykitchen.com
MARY BERRY TOMATO SOUP RECIPE - GIRL EATS WORLD
From girleatsworld.co.uk
RECIPE: ROASTED TOMATO SOUP - KITCHN
From thekitchn.com
ROASTED TOMATO SOUP RECIPE WITH CHEDDAR CHEESE | SOUTHERN LIVING
From southernliving.com
CREAMY ROASTED TOMATO SOUP WITH BASIL | A SPICY PERSPECTIVE
From aspicyperspective.com
ROASTED TOMATO SOUP RECIPE | SARAH RAVEN
From sarahraven.com
ROASTED TOMATO SOUP - GIMME SOME OVEN
From gimmesomeoven.com
ROASTED TOMATO SOUP | WILLIAMS SONOMA
From williams-sonoma.com
ROASTED TOMATO SOUP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CLASSIC TOMATO SOUP RECIPE (LIGHTENED UP!) - COOKIE AND KATE
From cookieandkate.com
ROASTED TOMATO SOUP WITH CREAM AND ONIONS - THIS GAL COOKS
From thisgalcooks.com
CREAMY ROASTED TOMATO BASIL SOUP (NO CREAM) - CAFE DELITES
From cafedelites.com
ROASTED TOMATO SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
ROASTED TOMATO SOUP RECIPE - SALLY SCHNEIDER | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love