Roasted Garlic And Tomato Soup Recipes

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OVEN-ROASTED TOMATO AND GARLIC SOUP



Oven-Roasted Tomato and Garlic Soup image

Provided by Bobby Flay

Categories     appetizer

Yield 8 servings

Number Of Ingredients 16

4 plum tomatoes, halved lengthwise
2 garlic cloves, minced
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 cup pure olive oil
8 garlic cloves, peeled and sliced paper thin
2 tablespoons pure olive oil
1 medium Spanish onion, chopped
1/2 cup white wine
4 cups chicken stock
2 cups canned plum tomatoes
6 roasted garlic cloves
Oven roasted tomatoes
2 tablespoons fresh thyme leaves
1 tablespoon honey
Salt and white pepper

Steps:

  • Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
  • Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
  • Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
  • Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

ROASTED GARLIC TOMATO SOUP



Roasted Garlic Tomato Soup image

Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!-Lizzie Munro, Brooklyn, New York

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

3 whole garlic bulbs
3 tablespoons olive oil, divided
2-1/2 pounds large tomatoes, quartered and seeded
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 cups chicken stock
1/2 cup half-and-half cream

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.

Nutrition Facts :

ROASTED GARLIC AND TOMATO SOUP



Roasted Garlic and Tomato Soup image

This is a robust, full bodied soup that can stand on its own as a meal. From the cookbook Caprial Cafe Favorites. Caprial is a restaurant owner, television chef and a mother of two small children.

Provided by Sharon123

Categories     Greek

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 -3 lbs tomatoes (medium)
8 garlic cloves
2 shallots (or 1 small red onion)
2 sprigs rosemary (or 1/4 tsp. dried)
1 tablespoon fresh thyme, chopped (or 1 tbls. dried)
1/2 cup olive oil
4 cups vegetable stock (or chicken stock)
1/4 cup balsamic vinegar
2 teaspoons chopped fresh basil (or 1 tsp. dried)
1/2 teaspoon fresh ground black pepper
salt
parmesan cheese (to garnish, or goat cheese)

Steps:

  • Preheat oven to 400*F.
  • Place the tomatoes, garlic, shallots, rosemary, and thyme in a 9x11" baking dish. Cover with the olive oil. Bake until the tomatoes begiin to brown, 15-20 minutes.
  • Using a slotted spoon, transfer this mixture to a heavy stockpot and add the liquid from the baking dish. Add the vegetable stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15-20 minutes.
  • Add the balsamic viniegar, basil, black pepper, and salt and simmer for 5-10 minutes. Puree in a blender or in batches in a food processor.
  • Strain the soup through a sieve into a tureen or soup bowl.
  • Serve hot, topped with freshly grated Parmesan or goat cheese. Enjoy!

ROASTED TOMATO AND GARLIC SOUP



Roasted Tomato and Garlic Soup image

Provided by Food Network

Number Of Ingredients 11

32-ounce can pureed tomatoes
25 Roma tomatoes, quartered
1 large red onion, roughly chop
1 jalapeno pepper, seeded and deveined, rough chop
3 heads garlic cut in half
Extra virgin olive oil to lightly coat
Parsley stems, loose
Fresh basil
1 bay leaf
2 tablespoons herbed oil
Garlic croutons

Steps:

  • Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.

ROASTED TOMATO SOUP WITH GARLIC



Roasted Tomato Soup with Garlic image

Categories     Soup/Stew     Food Processor     Garlic     Tomato     Appetizer     Roast     Lunch     Basil     Rosemary     Summer     Winter     Thyme     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 9

3 pounds plum tomatoes, halved lengthwise
8 tablespoons olive oil
3 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
6 cups chicken stock or canned low-salt broth
6 tablespoons chopped fresh basil
16 1/4-inch-thick baguette slices

Steps:

  • Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
  • Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
  • Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
  • Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.

ROASTED GARLIC-TOMATO SOUP



Roasted Garlic-Tomato Soup image

A recipe that I found on the back of Muir Glen tomatoes. This makes a really nice soup for lunch and is very quick and easy. The recipe calls for 1/4 cup of whipping cream added at the end. I don't always use it depending on my mood.

Provided by LARavenscroft

Categories     Lunch/Snacks

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 7

1 tablespoon oil
1 cup onion, chopped
1 (14 1/2 ounce) can diced tomatoes (used fire roasted with garlic, undrained)
2 cups chicken broth (or vegetable broth)
1 tablespoon fresh basil, chopped
1/8 teaspoon crushed red pepper flakes
1/4 cup whipping cream

Steps:

  • In a 2-qt saucepan, heat oil over medium heat.
  • Add onion and cook and stir 5 minutes.
  • Stir in tomatoes, broth, basil and pepper flakes and heat to boiling.
  • Reduce heat; cover and simmer 10 minutes.
  • Remove from heat; uncover and cool for 15 minutes.
  • Place mixture in blender, cover and blend until smooth.
  • Return to sauce pan and stir in cream, if using.
  • Heat through until hot.

CHILLED TOMATO, ROASTED GARLIC, AND BASIL SOUP



Chilled Tomato, Roasted Garlic, and Basil Soup image

Categories     Soup/Stew     Garlic     Herb     Tomato     Freeze/Chill     Quick & Easy     Low Cal     Summer     Chill     Gourmet

Yield Makes about 41/2 cups, serving 4 as a first course

Number Of Ingredients 5

4 garlic cloves, unpeeled
2 3/4 pounds vine-ripened tomatoes, quartered
1 1/2 teaspoons balsamic vinegar
Tabasco to taste
1/3 cup fresh basil leaves, washed well, spun dry, and chopped

Steps:

  • In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel. In a blender purée garlic and tomatoes in batches and force through a fine sieve into a bowl. Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in basil and season with salt and pepper if necessary.

GARLIC TOMATO SOUP



Garlic Tomato Soup image

Roasted garlic adds a mellow background flavor to this rich, creamy tomato soup from Marilyn Coomer of Louisville, Kentucky. "Canned tomatoes and puree make it a year-round favorite," she adds.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield about 4 cups.

Number Of Ingredients 9

12 garlic cloves, peeled and sliced
1-1/2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup tomato puree
1 pint heavy whipping cream
1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned., In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through.,

Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 355mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

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