Roasted Tomato Soup With Parmesan Wafers Recipes

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ROASTED-TOMATO SOUP WITH PARMESAN WAFERS



Roasted-Tomato Soup with Parmesan Wafers image

Provided by Maggie Ruggiero

Categories     Soup/Stew     Milk/Cream     Garlic     Tomato     Roast     Kid-Friendly     Dinner     Lunch     Summer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes about 8 cups

Number Of Ingredients 11

4 pounds tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or reduced-sodium chicken broth
1/2 cup heavy cream
Accompaniment: parmesan wafers
Garnish: oregano sprigs

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
  • Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-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 (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
  • Divide soup among 8 bowls and float 1 wafer in center of each.

ROASTED QUINOA AND TOMATO SOUP WITH PARMESAN WAFERS AND CRISPY BASIL



Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil image

Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail party hors d'oeuvres.

Provided by Donna Hay

Categories     HarperCollins     Soup/Stew     Winter     Tomato     Quinoa     Parmesan     Basil     Dinner     Vegetarian     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 11

About 4 1/2 pounds tomatoes (2kg), halved
1 cup basil leaves
1 head garlic
Extra virgin olive oil, for drizzling
2 cups (320g) cooked quinoa
1 1/2 quarts (1.5 liters) chicken stock
Sea salt and cracked black pepper
Parmesan Wafers:
1/2 cup (80g) cooked quinoa
1/2 cup (40g) finely grated Parmesan
Cracked black pepper

Steps:

  • Preheat oven to 400°F (200°C). To make the Parmesan Wafers, place the quinoa, Parmesan and pepper in a bowl and toss to combine. Place tablespoons of the mixture on a baking tray lined with non-stick baking paper and bake for 5-7 minutes or until golden. Allow to cool on the tray and set aside.
  • Place the tomatoes, basil and garlic on a baking tray lined with non-stick baking paper and drizzle with oil. Roast for 45 minutes or until the tomatoes are soft and the basil is crisp. Spread the quinoa on a separate baking tray lined with non-stick baking paper, drizzle with oil and toss to coat. Roast for the last 15 minutes of the tomato cooking time. Reserve and set aside the crispy basil leaves. Squeeze the roasted garlic from its skin into a large saucepan. Add the tomatoes and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until thickened. Using a hand-held stick blender, blend until smooth. Add the roasted quinoa, salt and pepper and stir to combine. Divide the soup between serving bowls and top with the reserved basil. Serve with the Parmesan Wafers.

ROASTED-TOMATO SOUP WITH PARMESAN WAFERS



Roasted-Tomato Soup with Parmesan Wafers image

Categories     Soup/Stew     Blender     Tomato     Appetizer     Roast     Kid-Friendly     Fall     Summer     Gourmet     Small Plates

Number Of Ingredients 13

4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Accompaniment: parmesan wafers
Garnish: fresh oregano sprigs

Steps:

  • Put oven rack in middle position and preheat to 350°F.
  • Arrange tomatoes, cut sides up, in 1 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 (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
  • Divide soup among 8 bowls and float 1 wafer in center of each.

ROASTED -TOMATO SOUP



Roasted -tomato Soup image

Float a Parmesan wafer on top & serve this as the prelude to an elegant dinner party - OR pair with crusty bread to mop up the bowls at a family meal! From Gourmet magazine.

Provided by CountryLady

Categories     Vegetable

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 lbs tomatoes, halved lengthwise
6 cloves garlic, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or 3 cups low sodium chicken broth
1/2 cup heavy cream

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.

Nutrition Facts : Calories 416.1, Fat 30, SaturatedFat 12.6, Cholesterol 61.4, Sodium 585, Carbohydrate 31.2, Fiber 6.1, Sugar 18.1, Protein 9.8

ROASTED TOMATO SOUP



Roasted Tomato Soup image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

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 GARDEN TOMATO BASIL SOUP



Roasted Garden Tomato Basil Soup image

Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special.

Provided by mellie65

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 16

8 tomatoes, cut into 8 wedges
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
3 sprigs fresh thyme, chopped
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
½ teaspoon curry powder
3 sprigs fresh thyme, chopped
3 cups chicken broth
1 cup heavy whipping cream
1 cup chopped fresh basil

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
  • Bake in preheated oven until very tender and browned, about 2 hours.
  • Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
  • Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 9 g, Cholesterol 40.8 mg, Fat 18.2 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 29.1 mg, Sugar 4.5 g

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

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.

CONTEST-WINNING ROASTED TOMATO SOUP



Contest-Winning Roasted Tomato Soup image

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

15 large tomatoes (5 pounds), seeded and quartered
1/4 cup plus 2 tablespoons canola oil, divided
8 garlic cloves, minced
1 large onion, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup heavy whipping cream
Fresh basil leaves, optional

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.

PARMESAN-ROASTED TOMATOES



Parmesan-Roasted Tomatoes image

A delicious vegetable side dish that goes with pretty much anything.

Provided by Butch Chandler

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 6

Number Of Ingredients 5

6 small tomatoes, halved
1 tablespoon olive oil
1 pinch salt
ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
  • Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g

ROASTED GARLIC TOMATO SOUP



Roasted Garlic Tomato Soup image

Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!-Lizzie Munro, Brooklyn, New York

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

3 whole garlic bulbs
3 tablespoons olive oil, divided
2-1/2 pounds large tomatoes, quartered and seeded
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 cups chicken stock
1/2 cup half-and-half cream

Steps:

  • Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.

Nutrition Facts :

PARMESAN WAFERS



Parmesan Wafers image

Categories     Side     Bake     Quick & Easy     Parmesan     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 wafers

Number Of Ingredients 4

1 1/2 cups coarsely grated Parmigiano-Reggiano (4 to 5 oz; do not use a food processor)
1 tablespoon all-purpose flour
Special Equipment
a nonstick baking pad such as Silpat*

Steps:

  • Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.
  • Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
  • Bake until golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
  • Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.

TOMATO-PARMESAN SOUP



Tomato-Parmesan Soup image

What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
1 yellow onion, chopped
5 garlic cloves, sliced
1/2 teaspoon red-pepper flakes
Salt and black pepper
2 (28-ounce) cans whole peeled tomatoes
6 ounces Parmesan rind
4 (about 3/4-inch thick) slices of baguette
1 garlic clove, peeled
1/4 cup finely grated Parmesan

Steps:

  • In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
  • Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
  • Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
  • Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
  • If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.

Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram

FIRE-ROASTED TOMATO SOUP



Fire-Roasted Tomato Soup image

This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.

Provided by sweetiewoman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups vegetable broth (such as Penzy's®)
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons chopped fresh cilantro, divided
1 teaspoon white sugar
¼ teaspoon red pepper flakes
½ cup heavy whipping cream

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
  • Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
  • Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
  • Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 20.5 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 795.4 mg, Sugar 9.2 g

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  • Preheat oven to 400 degrees. Add all roasting ingredients to a sheet pan. Stir well. Add to oven and roast for 25 minutes.
  • When the tomatoes are done roasting, add the contents of the pan to a soup pan on the stove. Make sure to include all the juices from the pan.
  • Add 3 cups of chicken stock to the pot. Use an immersion blender to blend well. If you don't have an immersion blender, add to a traditional blender or food processor to blend. Be careful blending the hot liquid.
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From gimmedelicious.com


ROASTED TOMATO SOUP WITH PARMESAN CRISPS - DELICIOUS LIVING
2021-03-04 In blender container, place roasted vegetables, sun-dried tomatoes, soaking liquid, 2 cups water, soy sauce, and paprika; blend until smooth. Lower oven temperature to 350 F. In small bowl, stir together Parmesan, lemon zest, and thyme. Line baking sheet with parchment paper or a silicone baking mat. Mound tablespoonfuls of cheese at least 2 ...
From deliciousliving.com


BEST EVER CREAMY TOMATO BASIL SOUP WITH PARMESAN (+ VIDEO!)
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Cut tomatoes in half. Place halved tomatoes and whole garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. I always shake around the pan to mix around the oil. Generously season with salt and pepper.
From carlsbadcravings.com


ROASTED TOMATO SOUP WITH PARMESAN CROUTONS - FOOD DOLLS
Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact. In a large baking dish or sheet pan add tomatoes, cherry tomatoes, shallots, and half of the fresh basil. Place the head of garlic on the sheet pan. Drizzle with olive oil, and season with salt and pepper.
From fooddolls.com


EASY ROASTED TOMATO SOUP RECIPE + VIDEO - THE RECIPE REBEL
2021-07-27 Drizzle with oil and add garlic, salt and pepper. Stir to coat well. Roast for 40-50 minutes, just until starting to brown. Scrape everything into the blender and add the milk or cream, Parmesan, basil, tomato paste, and sugar. Puree until …
From thereciperebel.com


ROASTED TOMATO BASIL SOUP WITH PARMESAN CRISPS - EMILY BITES
2011-02-27 Reduce oven heat to 300 degrees (to pre-heat it for the Parmesan crisps). In a large pot, combine the remaining 2 T olive oil with the butter and melt over medium heat. Once butter is melted, add the chopped onions, the garlic and the red pepper flakes and cook 7-10 minutes until softened, stirring occasionally.
From emilybites.com


ROASTED TOMATO SOUP - CREAMY AND HEALTHY - INSIDE THE RUSTIC …
2019-01-08 How to Make Roasted Tomato Soup - Step By Step. Wash and dry fresh, ripe cherry tomatoes (any colour, I like a mix) and take them off the vine if still attached. Add them to a baking tray with 4 large cloves of garlic (crushed with the back of a knife but skins still on), thyme, salt, pepper and olive oil (photos 1-2).
From insidetherustickitchen.com


CREAMY TOMATO PARMESAN SOUP — LET'S DISH RECIPES
2021-09-03 Instructions. Melt butter in a large stock pot over medium heat. Add onions, carrot, garlic, oregano, salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in flour and cook for 1-2 more minutes. Whisk in broth and cook, stirring constantly until mixture thickens. Stir in tomatoes and heavy cream.
From letsdishrecipes.com


ROASTED TOMATO SOUP - JO COOKS
2020-10-28 Prepare the tomatoes: Add the tomatoes to a 9×13-inch baking pan, drizzle with olive oil and then season with salt and pepper. Transfer the pan to the oven and bake for about 30 minutes or until the tomatoes start to char. Add the tomatoes with the skin on to a food processor or blender and 1 cup of the vegetable broth.
From jocooks.com


CREAMY ROASTED TOMATO SOUP WITH PARMESAN CROUTONS - RECIPE …
2018-03-09 Transfer to a rack in the middle of the oven and roast for about 20-25 minutes or until the tomatoes begin to char and release their juice. Then let it cool slightly. Meanwhile, place the cubes of bread in a bowl together with olive oil, Parmesan and garlic powder. Stir and toss to get them evenly coated.
From blondelish.com


ROASTED TOMATO SOUP WITH CANNED TOMATOES | LAST INGREDIENT
2021-11-29 Instructions. Preheat the oven to 400 degrees F. In a small bowl, stir together the olive oil, oregano, thyme, salt and pepper. Spread the tomatoes, onions and garlic cloves across a sheet pan. Toss with 2 tablespoons of the seasoned olive oil.
From lastingredient.com


GRILL-ROASTED TOMATO SOUP WITH PARMESAN CROUTONS RECIPE
Directions. Step 1. Prepare the grill for direct cooking over low heat. Preheat a grill pan over direct low heat for about 10 minutes. Advertisement. Step 2. In a medium bowl combine the tomatoes, onion, garlic, thyme, and oil and toss to coat. Using tongs arrange all the vegetables and herbs on the grill pan and cook over direct low heat, with ...
From myrecipes.com


ROASTED TOMATO SOUP - FEELGOODFOODIE
2019-09-28 Instructions. Preheat the oven to 425°F. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes. Heat 2 tablespoons of olive oil in a large stockpot over medium heat.
From feelgoodfoodie.net


ROASTED TOMATO SOUP RECIPE | GOOD FOOD
Put the garlic in a food processor with half the roasted tomatoes and process until puréed. Add to the saucepan with the remaining roasted tomatoes and the stock. 3. Place the saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 15 minutes or until the tomatoes partially break down. 4.
From goodfood.com.au


HOW TO UPGRADE CANNED TOMATO SOUP | EPICURIOUS
2016-11-09 Follow this easy method to make a flavor-packed garlic oil in less than 5 minutes: combine 1/2 cup olive oil, 4 medium crushed garlic cloves, and 1 …
From epicurious.com


ROASTED TOMATO AND VEGETABLE SOUP RECIPE | EATINGWELL
Directions. Step 1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes. Advertisement. Step 2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
From eatingwell.com


PARMESAN ROASTED TOMATOES RECIPE - THERESCIPES.INFO
Parmesan-Roasted Tomatoes Recipe | Allrecipes trend www.allrecipes.com. Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese. Step 3 Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
From therecipes.info


OVEN ROASTED PARMESAN TOMATOES - THERESCIPES.INFO
Parmesan Tomatoes Recipe | Allrecipes great www.allrecipes.com. Preheat oven to 350 degrees F (175 degrees C). Step 2 Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard.
From therecipes.info


SAUSAGE & ROASTED TOMATO SOUP - SPEND WITH PENNIES
2016-01-27 Preheat oven to 425°F. Coarsely chop tomatoes, bell pepper & onion. Toss with garlic, olive oil, vinegar and Italian seasoning. Spread in a single layer on a foil lined pan. Roast 15 minutes. Stir and place on broil for an additional 10 minutes or until tomatoes are lightly charred on some of the edges.
From spendwithpennies.com


GORDON RAMSAY CREAMY ROASTED TOMATO SOUP | HELL'S …
Best Roasted Creamy Tomatoes Soup Recipe. Preheat the oven to 350 degrees. On medium heat, place a roasting tray on the hob. Add the garlic, onions, and cayenne pepper first. Make sure your onions are well coated with olive oil, and cook for 5 minutes. A pinch of salt and pepper, brown sugar, and balsamic vinegar should be added to the tomatoes ...
From hellskitchenrecipes.com


ROASTED TOMATO SOUP - LIKE MOTHER, LIKE DAUGHTER
2021-10-04 Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet (or two) with foil, and set aside. Cut your tomatoes in half and place them on the cookie sheet, with the skin side down, open sides up. Cut your onion into quarters, and add them to the pan. Then add your garlic cloves to the pan.
From lmld.org


CREAMY ROASTED TOMATO BASIL SOUP (NO CREAM) - CAFE DELITES
While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6 …
From cafedelites.com


ROASTED TOMATO SOUP - TASTES BETTER FROM SCRATCH
2020-10-29 How to make Roasted Tomato Soup: Preheat the oven to 400F. Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes. Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper ...
From tastesbetterfromscratch.com


ROASTED RED PEPPER AND TOMATO SOUP - COOKIE AND KATE
2011-10-11 Instructions. Preheat your oven to 375 degrees Fahrenheit with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper. Place the tomatoes on one of the prepared baking sheets. Place the bell peppers and onions on the other baking sheet.
From cookieandkate.com


FIRE ROASTED TOMATO SOUP | THE RECIPE CRITIC
2013-02-26 Saute: In a large pot, add the olive oil and saute the onion until it’s almost clear. Add the garlic and continue to cook for a few more minutes. Add: Add tomatoes, sauce, paste, water and chicken broth. Bring boil, cover and let it simmer for about 30 minutes.
From therecipecritic.com


CREAMY TOMATO BASIL SOUP WITH PARMESAN - TASTES LOVELY
2014-12-11 Remove the lid, and either use an immersion blender or stand blender (careful when blending hot liquids in a stand blender!). Blend until the soup is creamy. Then stir in the parmesan cheese and heavy cream. Heat soup for another 5-10 minutes, or until the cheese is melted and the soup is warm. Taste for salt and pepper.
From tasteslovely.com


ANDREW ZIMMERN COOKS: ROASTED TOMATO SOUP
Instructions. Place the mixed tomatoes in a bowl and coat with 2 tablespoons of the olive oil. Season with salt and black pepper. Pour the tomatoes onto a rimmed baking sheet and roast in the oven for 90 minutes. Place a large soup pot over medium heat. Add the remaining olive oil, onions, thyme, tarragon, basil and garlic.
From andrewzimmern.com


BAKED TOMATOES - THERESCIPES.INFO
Baked Tomatoes Oregano Recipe | Allrecipes best www.allrecipes.com. Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray. Step 2 Place tomato slices close together in prepared baking dish.
From therecipes.info


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