Sunnys Simple Roasted Tomato Soup With Broiled Cheese Toast Recipes

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ROASTED TOMATO SOUP WITH HERBED FLATBREAD



Roasted Tomato Soup with Herbed Flatbread image

Provided by Sunny Anderson

Categories     appetizer

Time 1h55m

Yield 6 servings

Number Of Ingredients 20

4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
8 cloves garlic, peeled
8 Roma tomatoes, halved and seeded
2 red peppers, quartered and seeded
1 medium onion, quartered
Kosher salt and freshly ground black pepper
One 6-ounce can tomato paste
6 cups vegetable stock
1/4 cup loosely packed chiffonade fresh basil, for serving
Herbed Flatbread, for serving, recipe follows
One 16-ounce ball pizza dough (purchased from local pizza parlor or supermarket)
2 tablespoons roughly chopped fresh lemon thyme
2 tablespoons roughly chopped fresh rosemary
2 tablespoons olive oil, plus more for coating bowl
4 tablespoons unsalted butter
2 cloves garlic, smashed
1/2 red onion, thinly sliced
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
  • Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
  • Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
  • Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.
  • Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
  • Preheat the oven to 400 degrees F.
  • In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.
  • Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.
  • Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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