Roasted Tomato Soup With Parmesan Croutons Recipes

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TOMATO SOUP WITH PARMESAN CROUTONS



Tomato Soup With Parmesan Croutons image

Provided by Ree Drummond : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
3 large carrots, peeled and finely diced
1 clove garlic, grated on a rasp grater
1 medium onion, finely diced
2 tablespoons tomato paste
Three 28-ounce cans whole tomatoes
4 cups vegetable or chicken broth
2 tablespoons finely minced fresh parsley
1/2 cup heavy cream
2 tablespoons chopped fresh basil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 baguette, sliced into rounds
Olive oil, for drizzling
1/2 cup grated Parmesan

Steps:

  • For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
  • Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
  • For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
  • Serve the soup with 1 or 2 croutons on top.

ROASTED TOMATO SOUP WITH PARMESAN CROUTONS



Roasted Tomato Soup with Parmesan Croutons image

Soup is a meal prep classic-it freezes beautifully or can keep in the refrigerator for a few days. But what I like about this recipe is that you get a two-for-one for the same amount of time. First you will make my Meal Prep Roasted Tomatoes, featuring rosemary, garlic and olive oil. All of that flavor is then the foundation for this soup. Plus you can save the extra tomatoes to add to sandwiches or your favorite pastas. You use the extra olive oil from roasting tomatoes to make homemade croutons that are coated in Parmesan cheese, which absolutely fills my craving for the classic tomato and grilled cheese combination. This soup can be made in advance, portioned and then stored in the refrigerator for 4 days or in the freezer for 2 to 3 months so you can have it anytime you want.

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

6 cups Meal Prep Roasted Tomatoes, recipe follows, plus the reserved tomato juice-olive oil mixture, 4 sprigs roasted rosemary and 4 cloves roasted garlic (reserve the remaining tomatoes for another use)
4 heaping cups 1/2-inch-diced bread, such as baguette (about 1/2 baguette)
Kosher salt and freshly cracked black pepper
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil
2 small shallots, minced
4 cups unsalted chicken stock
3/4 cup heavy cream
2 teaspoons lemon juice
Fresh basil leaves, for garnish
5 pounds cherry tomatoes
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 sprigs rosemary
4 cloves garlic, peeled but left whole
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Measure out 2 tablespoons of the reserved tomato juice and olive oil mixture from the Meal Prep Roasted Tomatoes. Place the bread on a rimmed baking sheet along with the leaves from 1 sprig of the reserved roasted rosemary and 1/2 teaspoon salt. Sprinkle with the reserved tomato-oil mixture and toss. Spread the bread out evenly and bake until brown and crispy, about 10 minutes. Immediately toss with the Parmesan; the residual heat will melt the Parmesan to the croutons. Set aside.
  • While the croutons bake, remove and reserve the roasted garlic and remaining rosemary sprigs from the roasted tomatoes. Add the tomatoes with the remaining tomato juice and olive oil mixture to a blender with the leaves from the reserved rosemary sprigs. Set aside.
  • Set a medium saucepan over medium heat and add the olive oil. Mince the reserved garlic. When the oil is hot, add the shallots and garlic and saute until the shallots soften and just begin to brown, 2 to 3 minutes; season with a pinch of salt. Transfer the mixture to the blender and blend on high speed until smooth.
  • Pour the tomato mixture back into the saucepan and stir in the stock. Bring the mixture to a simmer over medium-high heat. Simmer until heated through, 8 to 10 minutes. Season the soup with 2 teaspoons salt. Stir in the cream, reduce the heat to medium-low and gently simmer 3 to 4 minutes. Turn off the heat, stir in the lemon juice and add more salt to taste. At this point, you can cool the soup completely and store in an airtight container in the refrigerator for up to 4 days or freeze for 2 to 3 months.
  • When ready to serve, ladle the hot soup into bowls and top with the croutons, pepper and torn basil leaves.
  • Preheat the oven to 425 degrees F.
  • Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.
  • Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and refrigerate up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.

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 SOUP WITH PARMESAN CROUTONS



Roasted-Tomato Soup With Parmesan Croutons image

Make and share this Roasted-Tomato Soup With Parmesan Croutons recipe from Food.com.

Provided by Grunig

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

6 overripe hothouse tomatoes
1/2 medium onion, thinly sliced
1 jalapeno, most of the seeds removed
2 garlic cloves, crushed
2 bay leaves
2 sprigs fresh thyme
20 black peppercorns
1 teaspoon sugar
1/4 cup extra virgin olive oil
2 teaspoons kosher salt
8 basil leaves
2 cups low sodium vegetable broth
salt
4 ounces whole wheat baguette
1 garlic clove
1 tablespoon extra virgin olive oil
2 tablespoons parmesan cheese, grated
black pepper

Steps:

  • Preheat oven to 375 degrees F. In a large roasting pan combine tomatoes, onion, garlic, jalapeno, bay leaves, thyme, peppercorns, sugar, oil, and salt. Roast for 45 minutes, or until tomatoes are caramalized. Place roasting pan on stove top, add basil and vegetable stock. Bring to a simmer, puree, salt to taste.
  • For croutons slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with olive oil, and sprinkle with parmesan; broil for 1 more minute. Season with pepper to taste, cut into 4 slices. Divide soup into 4 bowls and top each bowl with 2 croutons.

Nutrition Facts : Calories 208.8, Fat 18, SaturatedFat 2.9, Cholesterol 2.2, Sodium 920.9, Carbohydrate 11, Fiber 2.8, Sugar 6.7, Protein 3

ROASTED-TOMATO SOUP WITH PARMESAN CROUTONS



Roasted-Tomato Soup with Parmesan Croutons image

Provided by My Food and Family

Categories     Home

Time 1h20m

Number Of Ingredients 18

6 units tomatoes
0.5 units onion
1 units jalapeno
2 cloves garlic
2 units bay leaves
2 sprigs thyme
10 units black peppercorns
1 teaspoons sugar
0.25 cups olive oil
8 units basil leaves
2 cups vegetable stock
1 teaspoons kosher salt
1 units croutons
14 ounces wholewheat baguette
1 cloves garlic
1 units oil
1 tablespoons parmesan
1 units black pepper

Steps:

  • Preheat oven to 375 degrees F. In a large roasting pan, combine tomatoes, onion, jalapeno, garlic, bay leaves, thyme, peppercorns, sugar, oil, and salt. Roast for 45 minutes or until tomatoes are caramelized.
  • Place roasting pan on top of the stove and add basil and vegetable stock. Bring to a simmer, pour into a blender, and puree. Add salt to taste.
  • Slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with oil, and sprinkle with parmesan; broil for 1 minute more. Season with pepper to taste and cut into four slices. Divide soup into four bowls and top each with two croutons.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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