Toastedsoup Recipes

ROASTED TOMATO SOUP

Roasted Tomato Soup image

Provided by Tyler Florence

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

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 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

Ingredients

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

TOASTED SOURDOUGH

Toasted Sourdough image

Provided by Tyler Florence

Categories side-dish

Time 7m

Yield 4 to 6 servings

Number Of Ingredients 2

Ingredients

1 loaf sourdough
Extra-virgin olive oil

Steps:

Heat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.

TOASTED SOUP

Toasted Soup image

This recipe from Lidia's Italy sounds so easy and so satisfying. A garlicky broth-based soup with croutons. Yum.

Provided by under12parsecs

Categories Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 garlic cloves, lightly crushed
1 cup unbleached flour
3 tablespoons olive oil
8 cups chicken stock
4 eggs, beaten
1 1/2 cups croutons
fresh ground pepper, to taste

Steps:

In a heavy saucepan, brown the garlic and flour in heated oil, stirring constantly over low heat, 3-5 minutes.
Add the chicken stock and mix well, scraping all the flour from the sides of the pan. Simmer 20 minutes, skimming occasionally. Pass the mixture through a sieve, discarding the garlic and any lumps of flour.
In a clean pan, bring the mixture to a boil and slowly add the beaten eggs, continuously beating with a fork during the process. Return to the boil, remove immediately from the heat, and serve with croutons and freshly ground pepper.

Nutrition Facts : Calories 331.9, Fat 14.5, SaturatedFat 3.1, Cholesterol 133.6, Sodium 558.2, Carbohydrate 33.6, Fiber 1, Sugar 5.3, Protein 15.4

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