Roasted Tomato Soup Food Network Recipes

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.

RICH ROASTED TOMATO SOUP

Steps:

• Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
• In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour.
• Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly.
• Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly.
• In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.

QUICK ROASTED TOMATO SOUP

Steps:

• For yogurt:
• In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
• Run everything through a food mill on a medium dye over a medium pot.
• If too thick, thin with water. Add milk right before service.
• Croutons:
• Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
• Yogurt:
• Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
• Garnish the soup with croutons and yogurt.

OVEN-ROASTED TOMATO AND GARLIC SOUP

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 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.

EASY ROASTED TOMATO PESTO SOUP

Steps:

• Preheat oven to 350.
• Line a cookie sheet with parchment paper.
• Slice tomatoes and onions into wedges.
• Peel garlic cloves.
• Place tomatoes, onion, and garlic on the cookie sheet. Drizzle with oil and roast for 30-35 minutes.
• Remove from oven and puree in a food processor or blender in batches. Add to a soup pot.
• Pour in vegetable broth.
• Stir in pesto.
• Cook over low heat until heated through. About 20 minutes.
• Top with fresh basil cut into ribbons if desired.

FIRE ROASTED TOMATO SOUP

Steps:

• In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
• Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
• In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.

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.

CONTEST-WINNING ROASTED TOMATO SOUP

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.

ROASTED TOMATO SOUP

Steps:

• Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
• Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
• Place the roasting tin in the pre-heated oven for 30 minutes.
• Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
• Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.

ROASTED -TOMATO SOUP

Steps:

• Put oven rack in middle position and preheat to 350°F.
• Arrange tomatoes, cut sides up, in a single layer in a large shallow baking pan and add garlic to pan.
• Drizzle tomatoes with oil and sprinkle with salt and pepper.
• Roast tomatoes and garlic 1 hour, then cool in pan on a rack.
• Peel garlic.
• Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes.
• Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
• Purée soup in batches in a blender (be careful with this hot liquid), then force through a sieve into cleaned pot, discarding the solids. If you blend it VERY well, its really not necessary to strain (I don't!).
• Stir in cream and salt and pepper to taste and simmer 2 minutes.
• **Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.
• Reheat just before serving.

ROASTED TOMATO SOUP

Steps:

• Broil tomatoes for 8 minutes, let cool and slip off skin.
• Heat oil over medium heat and add onion; cook for 3 minutes.
• Add garlic and cook for an additional 2 minutes.
• In a blender, combine tomatoes, garlic, and onions; process until smooth.
• Combine mixture with broth in a saucepan; bring to a boil on high heat.
• Reduce heat and simmer for 3-4 minutes.
• Stir in basil and season with pepper.
• Enjoy!

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400ºF.
• In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste(add salt when indicated, as it brings out the moisture).
• Place on a baking sheet. Roast until they start carmelizing and become soft, about 25 minutes.
• Cool, then discard the peels and seed.
• Place the mxiture in a food processor or blender with some of the chicken broth and pulse the pureé to desired thickness.
• In a soup pot, combine the pureé with the remaining chicken broth or stock, sun-dried tomato paste, tomato paste, and cayenne pepper.
• Add half of the fresh herbs(if using dried, add them all at this stage( and cook, stirring often, until just simmering.
• Season to taste with salt and pepper.
• Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs,.
• Garnish with fresh or thawed corn niblets, some fresh basil, cornbread crumble, or/& thinly sliced artichokes.

ROASTED TOMATO SOUP

Steps:

• Pre-heat oven to 375 degrees.
• Wash and cut tomatoes, placing in a shallow baking dish cut side down.
• Add onion pieces, garlic, oregano and basil to the pan.
• Drizzle vegetables with olive oil and balsamic vinegar.
• Season with salt and pepper.
• Bake for 45 minutes.
• Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
• An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
• Serve garnished with cheese if desired.

CREAM OF ROASTED TOMATO SOUP

Steps:

• Roast tomatoes in a 400°F oven cut side up, sprinkled with garlic, herbs and a dusting of sugar and drizzle over a little olive oil. They are done when they shrivel and start to brown around the edges.
• Scrape into a food processor and process until smooth-ish (I like it a bit chunky so I usually only pulse a few times, but you may like it more smooth).
• In a saucepan cook onion in oil until translucent. Pour in tomato puree, broth, wine, and tomato paste.
• Whisk together and bring to boil.
• Heat cream gently in a small saucepan.
• Lower heat on soup and whisk in cream and cheese if using.
• Simmer gently until smooth and at the desired temperature.
• Serve with grated cheese if desired.