ROASTED TOMATO SOUP
A rustic, flavorful tomato soup made by roasting ripe tomatoes with herbs, garlic and onions and then pureeing into a delicious soup.
Provided by Getty Stewart
Number Of Ingredients 11
Steps:
- Preheat oven to 350°C.
- Dice tomatoes into even sized pieces and spread on a large rimmed baking sheet.
- Add onion, garlic and hot peppers. Coat with canola oil and season with salt and pepper. Sprinkle oregano or thyme on top.
- Roast for 45 to 60 minutes until liquid has evaporated. Stir several times.
- Transfer to soup pot. Remove hot peppers and any woody herb stems.
- Add soup stock, bring to boil and simmer for 10 minutes to blend flavors.
- Use an immersion blender to puree soup into a smooth consistency. If desired, press through sieve for even finer consistency.
- Taste and adjust seasoning. If it's a little too acidic add a pinch of sugar, ½ cup of fresh cream or coconut milk. Garnish with fresh basil and grated Parmesan.
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.
ROASTED TOMATO, GARLIC AND HERB SOUP
Steps:
- Preheat the oven to 400°F with a rack placed in the center of the oven.
- Slice the tomatoes in half and arrange on a baking sheet with the garlic, shallots, and thyme. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 20-25 minutes, until the tomatoes are soft and fragrant, the shallots translucent and the garlic is bursting from the peel. This can be done in advance if you like.
- Remove the garlic peel and discard. Transfer the roasted tomatoes, garlic, shallot and thyme to a Dutch oven or large pot, along with all the juices.
- Add the chicken stock, bay leaf, and herbes de Provence. Bring to a boil and simmer uncovered for 30 minutes.
- Remove any thyme stems and the bay leaf. Use an immersion blender or transfer to a blender (in batches) and pulse the soup until smooth. If you prefer a smoother soup, pass through a strainer.
- Season to taste with salt and pepper and serve with a drizzle of basil pesto. Perfect with Savory Zucchini Scones.
- Preheat the oven to 400°F with a rack placed in the center of the oven.
- Slice the tomatoes in half and arrange on a baking sheet with the garlic, shallots, and thyme. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 20-25 minutes, until the tomatoes are soft and fragrant, the shallots translucent and the garlic is bursting from the peel. This can be done in advance if you like.
- Remove the garlic peel and discard. Transfer the roasted tomatoes, garlic, shallot and thyme to the pressure cooker, along with all the juices.
- Add the chicken stock, bay leaf, and herbes de Provence. Seal the lid of the pressure cooker and cook on high pressure for 5 minutes.
- Release pressure and change the multicooker setting to simmer. Cook until the soup has reduced in volume, for about 10-15 minutes.
- Remove any thyme stems and the bay leaf. Use an immersion blender or transfer to a blender (in batches) and pulse the soup until smooth. If you prefer a smoother soup, pass through a strainer.
- Season to taste with salt and pepper and serve with a drizzle of basil pesto. Perfect with Savory Zucchini Scones.
Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 238 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
ROASTED TOMATO SOUP WITH HERBS
This soups is quick and easy to make. I typically blend in in a mix of fresh basil, chives, oregano, and parsley at the end but you can use whatever you have on hand. I also start the onion mixture with a bit of nigella and cumin seed. I think this adds a nice depth but you can omit this step if you don't have them on hand. Serve the soup with a simple salad and french bread or croutons.
Provided by Sarah John
Time 45m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 425 and line a large baking sheet with aluminum foil.
- Put cherry tomatoes, chopped larger tomatoes, and peeled garlic cloves on baking sheet. Pour a few glugs of olive oil over and spinkle with salt. Toss to coat. I like to add a large rosemary sprig to the baking sheet as well. Roast the tomatoes int he oven for 25 to 30 minutes.
- Meanwhile, heat 2 tbps olive oil in large soup pan. Add nigella and cumin seed and cook over medium heat for 1 minute. Add the onion and cook, stirring occasionally, until soft (approx 10) minutes. Add balsamic vinegar and simmer over low heat.
- When tomatoes are ready, add them to the onion mixture. Simmer for 5 minutes and then blend with an immersion blender. Add most of the basil and chives, reserving a few bits for garnish, and blend again.
- Season to taste and garnish with cream fraiche or sour cream.
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.
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
CONDENSED TOMATO SOUP WITH ROASTED GARLIC AND HERBS
Campbell's stopped making this recipe and I need it, to make my Recipe #13480 recipe. So I came across another recipe that reminded me of it and I came up with this recipe.
Provided by Charlotte J
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix soup, lemon juice, basil, garlic powder, and onion in skillet.
- Heat to a boil over med-high heat.
- Reduce heat to low, cover and cook for 5 minute.
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