ROAST TOMATO & BREAD SOUP
This is inspired by that Italian classic papa al pomodoro, a super-simple, rustic soup that celebrates the wonderful flavour of ripe seasonal tomatoes.
Provided by Jamie Oliver
Categories Jamie's cook and save Vegetables Dinner Party Gorgeous Winter Soups Italian Bread Tomato
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Halve the tomatoes and place cut-side up in a large roasting tray.
- Break the garlic bulb into cloves. Peel and slice the onions into 3cm wedges, then scatter both into the tray.
- Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.
- Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.
- Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.
- Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.
- Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides.
- Add 1 splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth.
- Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side.
Nutrition Facts : Calories 229 calories, Fat 5.5 g fat, SaturatedFat 0.9 g saturated fat, Protein 9.1 g protein, Carbohydrate 38.1 g carbohydrate, Sugar 13.7 g sugar, Sodium 1.1 g salt, Fiber 5.5 g fibre
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST
Provided by Sunny Anderson
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
- Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
- Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
- For the toast: Preheat the broiler on high.
- Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.
ROASTED TOMATO-BREAD SOUP
Provided by Claire Robinson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes.
- Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes.
- Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves.
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- Preheat the oven to 300ºF. Line a rimmed sheet tray with all of the vegetables. This tray should be filled in a single layer. Use whatever vegetables you have on hand — I threw in the carrots because I had them, but leeks, celery, thyme etc. would all make nice additions. Drizzle olive oil over top. Season with salt and pepper to taste, and roast for about three hours until vegetables are soft and slightly caramelized.
- Slice the bread into ½-inch thick pieces. Place on the counter to dry or toast briefly in the toaster. You just want to dry out the bread; you’re not trying to brown it.
- When the vegetables are done, place them in a pot with chicken stock. To give you a rough idea, I had about 5 cups of roasted vegetables and used about 2½ cups of chicken stock. Bring to a simmer. Season with a pinch of salt and crushed red pepper flakes if using. Add the bunch of basil. Break two slices of bread into medium-sized cubes and add to the pot. Using an emersion blender or food processor or traditional blender, puree the soup roughly. It should be slightly chunky. Taste and add more salt or bread if necessary. Add more stock until soup reaches desired consistency.
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