MAIN CHALLENGE: ROASTED TOMATO AND RED CHILI SOUP
Provided by Jeffrey Saad
Categories appetizer
Time 45m
Yield 6 appetizer servings
Number Of Ingredients 17
Steps:
- Heat the oil in a medium pot over medium-high heat and add the onions. Cut 1 chile pepper in half, lengthwise and remove the seeds and veins. Chop the chile and add to the onions; saute until golden brown. Add the tomatoes, garlic, cilantro and salt and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Transfer the chile mixture to a blender and puree until smooth.* Return the puree to the pot. Seed and chop the roasted chile and add to the soup along with the lime juice.
- Ladle soup into bowls. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.
- Lay 2 tortillas on a working surface. Divide the cheese between the tortillas. Sprinkle the cumin among the tortillas. Top each with the remaining 2 tortillas. Place on grill and cook until golden brown on the outside and the cheese starts to melt.
- Cut the quesadillas into 1/2-inch strips. Then cut each strip on an angle to create 2 smaller strips.
- Combine all the ingredients in a bowl and stir to combine.
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.
HOMINY, TOMATO, AND CHILI SOUP
Categories Soup/Stew Pepper Tomato Sauté Winter Hominy/Cornmeal/Masa Seed Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Toast cumin seeds in heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with hammer or mallet.
- Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim chili, and garlic. Sauté until onion is translucent, about 5 minutes. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juices, and tostadas caseras. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chili is very soft and flavors blend, about 45 minutes. Season soup with salt and pepper, then lime juice to taste. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm soup before serving.) Ladle soup into bowls.
- *Also known as a California chili; available at Latin American markets and many supermarkets. **Available at Latin American markets and some supermarkets.
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
ROASTED TOMATO AND CHILLI SOUP
Super tasty and super easy, also great for making ahead and freezing. I serve mine with cheese on toast
Provided by Chef Craig Stevens
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1) Preheat oven at 180c. Place fresh tomatoes and sliced red onion on a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven for 35 minutes.
- 2) Empty the tinned tomatoes into a large pan then add the cooked tomatoes and onion, paprika, balsamic vinegar and chilli flakes then blend with a hand blender until smooth.
- 3) Place on the hob, bring to the boil then gently simmer for 10 minutes. Add the cream and season with salt and pepper to taste.
- 4) Finish with cream and a handful of chopped fresh parsley.
HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP
Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C
Provided by Chelsie Collins
Categories Lunch, Main course, Soup, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
Nutrition Facts : Calories 631 calories, Fat 48 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 3 milligram of sodium
ROASTED TOMATO SOUP WITH FRESH BASIL
Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.
Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
CHILLED TOMATO, ROASTED GARLIC, AND BASIL SOUP
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
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.
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