Roasted Tomatovegetable Soup Recipes

ROASTED TOMATO AND VEGETABLE SOUP

Steps:

• In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
• Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

ROASTED TOMATO SOUP

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.

SHEET PAN ROASTED TOMATO SOUP

Steps:

• Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper.
• Strain the canned tomatoes from their juice and reserve the juice. Put the canned tomatoes on the prepared sheet tray, add the carrots, celery, shallots and cherry tomatoes if using and drizzle with the olive oil. Season generously with salt and pepper and top with the thyme sprigs if using.
• Roast the vegetables for 1 hour. Add the sherry wine and roast for another 5 minutes to "deglaze" the pan and allow the alcohol flavor to dissipate. Let cool slightly.
• Discard the thyme stems if using, then transfer the roasted vegetables to a blender and blend until smooth. Thin out the soup with the reserved tomato juice as needed. Season with salt and pepper. Add the cream and blend until combined. If desired, add 1 to 2 tablespoons sherry vinegar to bump up the acid flavor. Serve immediately.

FIRE-ROASTED TOMATO SOUP

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.

CONTEST-WINNING ROASTED TOMATO SOUP

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.

ROASTED TOMATO/VEGETABLE SOUP

Steps:

• Preheat the oven to 425 degrees.
• Cut tomatoes in half and remove core (you can leave the seeds).
• Rinse the leeks and cut into 1/2" slices.
• Peel the carrots and cut into 1/4" slices.
• Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.
• Sprinkle with salt and pepper.
• Place vegetables in a roasting pan in a single layer.
• Bake for 1 hour.
• Peel skins off of the tomatoes.
• In a saucepan, bring the vegetables, broth, and water to a boil.
• Reduce heat and simmer for about 10 minutes.
• Puree in blender in batches.
• Pour back into saucepan.
• Add chopped basil and adjust seasonings if necessary.

ROASTED TOMATO VEGETABLE SOUP

Steps:

• Preheat oven to 400°F.
• Combine tomatoes, carrots, onions, celery, oil, honey, garlic, bay leaves, thyme, fennel seed, paprika, salt, pepper and cayenne pepper in a large bowl. Toss to coat.
• Spread vegetables evenly on a parchment paper-lined baking sheet. Roast, stirring occasionally, until vegetables are softened and slightly browned, about 1 hour. Toss vegetables halfway through cooking.
• Transfer vegetables to a large pot. Add broth, tomato juice and vinegar. Bring to a boil. Reduce heat and simmer for 20 minutes. Discard bay leaves and thyme. Stir in cream.
• Purée using a hand blender. Serve immediately.

ROASTED TOMATO AND VEGETABLE SOUP

Steps:

• Heat 1 tablespoon of olive oil in a 4-quart Dutch oven over medium heat. Add 1 chopped onion, 1 sliced stalk celery, 1 chopped carrot, and 1 teaspoon minced garlic and sauté for 5 minutes.
• Stir in 3 cans broth, 2 cups cubed butternut squash, and 1 can undrained tomatoes and bring to a boil.
• Once at a boil, reduce heat. Then cover and simmer for 20 minutes.
• Add in 1 can of beans, 1 sliced zucchini, 1 cup small cauliflower florets, 1 tablespoon oregano, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper and cook for another 5 minutes.
• Ladle the soup into bowls and top with freshly shredded Parmesan cheese. Serve and enjoy!

ROASTED TOMATO SOUP RECIPE

Steps:

• Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.
• Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes.
• Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy!

ROASTED TOMATO SOUP

Steps:

• Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
• Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
• Place the roasting tin in the pre-heated oven for 30 minutes.
• Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
• Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.

FIRE ROASTED TOMATO SOUP

Steps:

• In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
• Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
• In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.