Tomatoroastedgarlicsoup Recipes

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ROASTED GARLIC SOUP



Roasted Garlic Soup image

Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.

Provided by Marian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 4

Number Of Ingredients 13

4 bulbs garlic
¼ cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
⅓ cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
¼ teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives

Steps:

  • Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  • Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  • Puree soup in batches in a blender or food processor.
  • Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g

TOMATO-ROASTED GARLIC SOUP



Tomato-Roasted Garlic Soup image

This light, garlicky update on tomato soup is only slightly harder to make than the canned version.

Categories     easy recipes     tomato soup     quick recipes     easy soup recipes     tomato garlic soup

Yield 4

Number Of Ingredients 10

1 head garlic
1/2 tsp. extra-virgin olive oil
Salt and freshly ground pepper
1 c. chopped onion
1 c. chopped celery
4 can stewed tomatoes
1 bay leaf
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme

Steps:

  • Preheat oven to 350 degrees. Remove papery skin from garlic, leaving heads intact. Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
  • Loosely wrap foil around garlic, folding foil edges securely. Roast until garlic has softened, about 40 minutes, then transfer to plate. Open carefully and discard foil; let garlic cool.
  • Separate garlic into cloves. Squeeze soft garlic from each clove into a small bowl; set aside.
  • In a large saucepan over medium heat, heat remaining 1/4 teaspoon olive oil. Add onion, celery, and roasted garlic. Cover and cook until vegetables soften, about 3 minutes. Stir in tomatoes, 1 cup water, bay leaf, basil, oregano, thyme, and 1/4 teaspoon pepper; bring to a boil. Reduce heat and simmer 15 minutes to blend flavors.
  • Remove bay leaf. In a blender, puree soup in batches until smooth.

ROASTED TOMATO AND GARLIC SOUP



Roasted Tomato and Garlic Soup image

Provided by Food Network

Number Of Ingredients 11

32-ounce can pureed tomatoes
25 Roma tomatoes, quartered
1 large red onion, roughly chop
1 jalapeno pepper, seeded and deveined, rough chop
3 heads garlic cut in half
Extra virgin olive oil to lightly coat
Parsley stems, loose
Fresh basil
1 bay leaf
2 tablespoons herbed oil
Garlic croutons

Steps:

  • Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.

OVEN-ROASTED TOMATO AND GARLIC SOUP



Oven-Roasted Tomato and Garlic Soup image

Provided by Bobby Flay

Categories     appetizer

Yield 8 servings

Number Of Ingredients 16

4 plum tomatoes, halved lengthwise
2 garlic cloves, minced
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 cup pure olive oil
8 garlic cloves, peeled and sliced paper thin
2 tablespoons pure olive oil
1 medium Spanish onion, chopped
1/2 cup white wine
4 cups chicken stock
2 cups canned plum tomatoes
6 roasted garlic cloves
Oven roasted tomatoes
2 tablespoons fresh thyme leaves
1 tablespoon honey
Salt and white pepper

Steps:

  • Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
  • Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
  • Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
  • Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

TOMATO GARLIC SOUP



Tomato Garlic Soup image

I like to make this soup when I'm expecting a lot of people for dinner. My guests enjoy it, too. -Lynn Thompson, Reston, Virginia

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 18-20 servings (4-1/2 quarts).

Number Of Ingredients 11

10 whole garlic bulbs
1/2 cup olive oil
4 cans (one 14-1/2 ounces, three 28 ounces) diced tomatoes, undrained
1 medium onion, diced
3 cans (14-1/2 ounces each) stewed tomatoes
2/3 cup heavy whipping cream
1 to 3 tablespoons chopped pickled jalapeno peppers
2 teaspoons garlic pepper blend
2 teaspoons sugar
1-1/2 teaspoons salt
Croutons and shredded Parmesan cheese, optional

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Drizzle with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a blender. Add the 14-1/2-oz. can of diced tomatoes; cover and process until smooth. Set aside. , Transfer 1/4 cup oil from the foil to a Dutch oven or soup kettle (discard the remaining oil). Saute onion in oil over medium heat until tender. , Stir in the stewed tomatoes, cream, jalapenos, garlic pepper, sugar, salt, pureed tomato mixture and remaining diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with croutons and cheese if desired.

Nutrition Facts :

CHILLED TOMATO, ROASTED GARLIC, AND BASIL SOUP



Chilled Tomato, Roasted Garlic, and Basil Soup image

Categories     Soup/Stew     Garlic     Herb     Tomato     Freeze/Chill     Quick & Easy     Low Cal     Summer     Chill     Gourmet

Yield Makes about 41/2 cups, serving 4 as a first course

Number Of Ingredients 5

4 garlic cloves, unpeeled
2 3/4 pounds vine-ripened tomatoes, quartered
1 1/2 teaspoons balsamic vinegar
Tabasco to taste
1/3 cup fresh basil leaves, washed well, spun dry, and chopped

Steps:

  • In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel. In a blender purée garlic and tomatoes in batches and force through a fine sieve into a bowl. Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in basil and season with salt and pepper if necessary.

BEST EVER ROASTED GARLIC TOMATO SAUCE



Best Ever Roasted Garlic Tomato Sauce image

A Rich Intense Sauce filled with sweet red peppers, sweet onions, earthy mushrooms, savory herbs and of course creamy roasted garlic. Don't hesitate with the garlic use it all. A foundation for so many yummy dishes - pizzas, pasta, chicken, and fish, or use in a Parmesan dish of choice.

Provided by Rita1652

Categories     Low Protein

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 onion, diced
1 red pepper, diced
5 ounces button mushrooms, sliced
6 ounces tomato paste
1/4 cup dry sherry
1 teaspoon salt
1/2 teaspoon brown sugar
1/4-1/2 teaspoon chili pepper flakes
1/2 teaspoon garlic powder
1/4-1/2 teaspoon smoked paprika
1/2 teaspoon thyme
1 teaspoon oregano
1 teaspoon parsley
1/4 teaspoon dried basil leaves
2 (28 ounce) cans crushed tomatoes
3 heads roasted garlic, Be sure white throughout with no green in center before roasting, cloves removed from skins
3 fresh basil leaves, chopped

Steps:

  • In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
  • Stir in the tomato paste and cook for 3 minutes.
  • Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
  • Mash the roasted garlic cloves.
  • Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
  • For a smooth sauce use in immersion blender.

CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC



Creamy Tomato Soup With Oregano and Roasted Garlic image

I hope this will taste like the recipe from Campbell's Soup Company, but even BETTER. They don't make that soup any more and I really miss it. I'm planning to make this using fresh tomatoes this summer from my garden.

Provided by Charlotte J

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
1 (28 ounce) can diced tomatoes
2 cups warm vegetable stock
1 bulb roasted garlic (see instructions below)
1/4 cup fresh italian oregano leaves, loosely packed (3 tablespoons chopped)
salt, to taste
fresh ground pepper, to taste
1 cup heavy cream
2 teaspoons honey (optional) or 2 teaspoons sugar (optional)

Steps:

  • In a nonreactive soup pot, heat oil over medium-low heat and add onion.
  • Stir and saute for a minute or two.
  • Cover, lower heat and sweat onions for about 3 minutes.
  • Add tomatoes and stock to the pot, stir and increase heat to medium.
  • Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
  • Add the oregano, stir well, cover and cook until soup comes to a simmer.
  • Simmer gently for 5 to 10 minutes.
  • Season with salt and pepper.
  • In a blender in small batches, blend the soup.
  • Return the blended soup to the pot.
  • Put the last ladle or two of soup into the blender, add cream and blend.
  • Then add the cream mixture to the soup pot and stir to blend.
  • Heat over low heat until the soup is heated through.
  • Taste for seasoning.
  • Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
  • Serve hot.
  • Do not allow the soup to boil or it may separate.
  • ROASTING GARLIC:.
  • To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
  • Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.

ROASTED TOMATO SOUP WITH GARLIC



Roasted Tomato Soup with Garlic image

Categories     Soup/Stew     Food Processor     Garlic     Tomato     Appetizer     Roast     Lunch     Basil     Rosemary     Summer     Winter     Thyme     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 9

3 pounds plum tomatoes, halved lengthwise
8 tablespoons olive oil
3 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
6 cups chicken stock or canned low-salt broth
6 tablespoons chopped fresh basil
16 1/4-inch-thick baguette slices

Steps:

  • Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
  • Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
  • Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
  • Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.

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