Charred Tomato Soup Recipes

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CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO



Charred Tomato Soup With Coriander and Cilantro image

A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

3 pounds ripe red tomatoes
Salt and pepper
Extra-virgin olive oil
2 large garlic cloves, minced
Pinch of ground cayenne
1 teaspoon coriander seeds, toasted and ground
2 cups roughly chopped cilantro leaves and tender stems (from 2 bunches)
2 tablespoons sherry vinegar
1 pint cherry tomatoes, mixed colors, cut in quarters
1 cup fresh ricotta or thick yogurt
2 tablespoons snipped chives, for garnish

Steps:

  • Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
  • Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
  • Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
  • Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
  • Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
  • To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.

CHARRED TOMATO SOUP WITH MELTED MOZZARELLA



Charred Tomato Soup with Melted Mozzarella image

Provided by Alex Guarnaschelli

Time 38m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons canola oil
12 red Roma tomatoes, washed, core removed, and a small "x" drawn on the bottom of each with a knife
Kosher salt
1 tablespoon granulated sugar
1/2 cup dry vermouth
1/4 cup extra-virgin olive oil, divided
10 cloves garlic, peeled and sliced thin
3 medium shallots, peeled and sliced
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 tablespoon dried oregano
1(28-ounce) can whole peeled tomatoes
1 cup water
1 cup shredded fresh buffalo mozzarella
1 loaf sourdough bread

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Add the vermouth. Continue cooking on low heat.
  • In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.
  • Put about half of the tomato soup in the blender and puree until smooth. Next, puree the roasted Roma tomatoes in the blender until smooth, adding the remaining olive oil through the top in a slow, steady stream. Taste for seasoning. Add both back to the remaining chunky soup. Taste for seasoning.
  • On a flat surface, slice bread into 4 by 1/2-inch thick slices. Tear each piece into a freeform shape that sits nicely across the top of your soup bowls (the nice torn edges will get super crispy). Set on a sheet tray and toast in oven for 4 to 5 minutes until lightly golden and crispy.
  • Ladle the soup into crocks or small oven-proof bowls. Top with 1 piece of toasted bread per bowl. Finish with some shredded mozzarella and broil until golden brown, about 2 minutes.

SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP



Smoky tomato, chipotle & charred corn soup image

Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 11

1 tbsp rapeseed oil
1 onion , finely chopped
2 garlic cloves , chopped
2 tsp ground coriander
small bunch of coriander , stalks chopped and leaves left whole
400g can chopped tomatoes
600ml vegetable stock
1-1½ tbsp chipotle chilli paste
2 corn on the cobs
50g feta , crumbled
4 tbsp fat-free Greek yogurt

Steps:

  • Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
  • Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
  • Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.

Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium

CHERRY TOMATO SOUP (GARY RHODES)



Cherry Tomato Soup (Gary Rhodes) image

Another fantastic Gary Rhodes recipe. Light and delicious! Perfect for a starter course but fantastic for a summer lunch as well. I have made this several times when cherry tomato season comes around. I have also frozen this with great results. NOTE: A basic passata is a sauce made of tomatoes, basil, water, preservative, however some types have more herbs and spices in them, so make sure you like what is in your passata as it will be a main flavour in your soup. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor). Sometimes I don't have passata on hand so I put a can of chopped tomatoes in the food processor (enough to equal the recipe equivalent) and add a bit of basil to it to taste. I don't add water because the canned tomatoes are already in liquid. I hope you enjoy this soup as much as I do.

Provided by Summerwine

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 medium red onions, sliced
2 garlic cloves, crushed
2 tablespoons red wine vinegar
1 lb cherry tomatoes, halved (500 grams)
10 fluid ounces passata (see note above)
16 fluid ounces vegetable stock
coarse sea salt (to taste)
pepper (to taste)

Steps:

  • Heat up the olive oil in a frying pan.
  • Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
  • When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
  • Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
  • Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
  • Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
  • Taste the broth then sprinkle sea salt and pepper over soup to your taste.
  • Serving: you can serve with torn fresh basil leaves over top.

CHARRED TOMATO SOUP



Charred Tomato Soup image

This recipe is basically the same on that Alex Guarnaschelli made on one of her shows, but I leave out the vermouth and serve it without cheese and bread!

Provided by lovesfoodnetwork

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
12 red roma tomatoes, washed, core removed, and a small x drawn on the bottom of each with a knife
kosher salt
1 tablespoon granulated sugar
1/4 cup extra-virgin olive oil, divided
10 garlic cloves, peeled and sliced thin
3 medium shallots, peeled and sliced
1/4 teaspoon crushed red pepper flakes
fresh ground black pepper
1 tablespoon dried oregano
1 (28 ounce) can whole canned tomatoes
1 cup water

Steps:

  • Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Continue cooking on low heat.
  • In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.

Nutrition Facts : Calories 279.6, Fat 21.2, SaturatedFat 2.5, Sodium 298.2, Carbohydrate 22.7, Fiber 4.7, Sugar 12.9, Protein 3.9

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