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.
EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS
Provided by Ina Garten
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
- Serve hot with Grilled Cheese Croutons scattered on top.
- Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
- Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.
CONTEST-WINNING ROASTED TOMATO SOUP
Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
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 GARLIC SOUP
Provided by Food Network
Number Of Ingredients 11
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.
TOMATO SOUP WITH CHEESY GHOST CROUTONS
Kick off your night of trick-or-treating by making this hauntingly delicious recipe. It's just like having grilled cheese and tomato soup. We eat it every year on Halloween.-Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.
Nutrition Facts :
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