Roasted Tomato Soup With Broiled Cheddar Recipes

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SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST



Sunny's Simple Roasted Tomato Soup with Broiled Cheese Toast image

Provided by Sunny Anderson

Time 1h

Yield 4 servings

Number Of Ingredients 11

Olive oil, for drizzling
10 to 12 sprigs fresh thyme
6 cloves garlic
Kosher salt and freshly ground black pepper
10 Roma tomatoes, halved lengthwise
2 red bell peppers, stemmed, seeded and halved
1 red jalapeno, sliced lengthwise
1 cup frozen pearl onions (do not defrost)
3 to 4 cups vegetable stock
4 slices white bread
4 slices American cheese

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



Roasted Tomato-Bread Soup image

Provided by Claire Robinson

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound vine-ripened tomatoes, quartered and seeded
3 tablespoons garlic-infused extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper
1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish
1 (28-ounce) can crushed tomatoes (recommended: San Marzano)
1 1/2 cups water
1/2 loaf sourdough baguette (day-old) or 1/4 loaf country bread, torn into 1/2-inch pieces (about 3 cups)

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.

ROASTED TOMATO SOUP AND GRILLED CHEESE RECIPE BY TASTY



Roasted Tomato Soup And Grilled Cheese Recipe by Tasty image

Here's what you need: olive oil, roma tomato, small white onion, garlic, McCormick® Savory Spice Blend, kosher salt, fresh ground black pepper, vegetable stock, arborio rice, canned diced tomato, balsamic vinegar, fresh basil, sourdough bread, unsalted butter, McCormick® Savory Spice Blend, cheddar cheese, havarti cheese

Provided by Tasty

Yield 8 servings

Number Of Ingredients 17

¼ cup olive oil
2 lb roma tomato, about 10, halved lengthwise, seeds removed
1 small white onion, peeled and roughly chopped
1 head garlic, peeled and crushed
2 tablespoons McCormick® Savory Spice Blend
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon fresh ground black pepper, plus more to taste
4 cups vegetable stock
¼ cup arborio rice
28 oz canned diced tomato, 1 can
1 tablespoon balsamic vinegar
fresh basil, chopped, for garnish
8 slices sourdough bread
½ cup unsalted butter, softened, 1 stick
2 teaspoons McCormick® Savory Spice Blend
8 oz cheddar cheese, sliced
8 oz havarti cheese, sliced

Steps:

  • Roasted Tomato Soup
  • Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  • In a large bowl, toss together the olive oil, tomatoes, onion, garlic, Savory spice blend, salt, and pepper.
  • Place the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer.
  • Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.
  • In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine. Remove the pot from the heat.
  • Blend the soup with an immersion blender until completely smooth and creamy.
  • Ladle into bowls and top with basil.
  • Enjoy!
  • Grilled Cheese
  • If not already on, preheat the oven to 300˚F (150˚C).
  • Spread 1 tablespoon of softened butter on one side of each slice of bread. Sprinkle each unbuttered side with the Savory Spice Blend. With the buttered side facing out, layer on the sliced cheddar and Havarti and top each sandwich with a second piece of buttered bread.
  • In a large pan over medium heat, toast each sandwich, buttered side down, until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet.
  • Bake the grilled cheeses for 5-10 minutes, until the cheese is gooey and fully melted.
  • Cut in half on the diagonal and serve warm with roasted tomato soup.
  • Enjoy!

Nutrition Facts : Calories 943 calories, Carbohydrate 60 grams, Fat 67 grams, Fiber 4 grams, Protein 21 grams, Sugar 18 grams

ROASTED TOMATO SOUP



Roasted Tomato Soup image

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

3 pounds roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
½ red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 ½ teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley

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-CHEDDAR SOUP RECIPE



Roasted Tomato-Cheddar Soup Recipe image

Provided by sandy_h

Number Of Ingredients 10

3 lb plum tomatoes, halved (about 14 or 15 medium tomatoes)
1 medium-size yellow onion, quartered
6 large garlic cloves, smashed
10 thyme sprigs
2 Tbsp olive oil
1/4 tsp black pepper, plus more for serving
1 Tbsp kosher salt, divided
3 cups lower-sodium chicken broth
1 1/2 Tbsp balsamic vinegar
6 oz sharp cheddar cheese, shredded (about 1 1/2 cups), plus more for serving

Steps:

  • Preheat oven to 425. Toss together tomatoes, onion, garlic, thyme, oil, pepper, and 1/2 Tbsp of the salt on a large rimmed baking sheet. Arrange tomatoes evenly, cut side down, on backing sheet. Bake in preheated oven until tomato skins begin to blister, 25 to 30 minutes. Peel and discard skins from cooked tomatoes; discard thyme from baking sheet. Transfer peeled tomatoes, onion, garlic, and any accumulated juices from baking sheet to a Dutch oven. Add broth, vinegar, and remaining 1/2 Tbsp salt. Process mixture with an immersion blender until smooth, about 2 minutes. Bring to a simmer over medium, simmer 10 minutes. Remove from heat; stir in cheese until melted and smooth. (If soup is not completely smooth, process once more with immersion blender.) Spoon soup evenly into 6 bowls; sprinkle with additional cheese and pepper.

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