ROASTED TOMATO SOUP
A rustic, flavorful tomato soup made by roasting ripe tomatoes with herbs, garlic and onions and then pureeing into a delicious soup.
Provided by Getty Stewart
Number Of Ingredients 11
Steps:
- Preheat oven to 350°C.
- Dice tomatoes into even sized pieces and spread on a large rimmed baking sheet.
- Add onion, garlic and hot peppers. Coat with canola oil and season with salt and pepper. Sprinkle oregano or thyme on top.
- Roast for 45 to 60 minutes until liquid has evaporated. Stir several times.
- Transfer to soup pot. Remove hot peppers and any woody herb stems.
- Add soup stock, bring to boil and simmer for 10 minutes to blend flavors.
- Use an immersion blender to puree soup into a smooth consistency. If desired, press through sieve for even finer consistency.
- Taste and adjust seasoning. If it's a little too acidic add a pinch of sugar, ½ cup of fresh cream or coconut milk. Garnish with fresh basil and grated Parmesan.
HOMEMADE ROASTED TOMATO SOUP WITH HERBS
Make the most out of fresh, seasonal tomatoes and cook up this glorious roasted tomato soup recipe, with caramelized onions, roasted garlic and herbs.
Provided by Stine Mari | Ginger with Spice
Categories Appetizer
Time 1h25m
Number Of Ingredients 18
Steps:
- Pre-heat oven: Pre-heat oven to 350F (175C).
- Roast tomatoes: To a baking sheet, add tomatoes (large one cut in half), garlic, herbs, olive oil and salt. Stir. Roast 1 hour, turn halfway through.
- Caramelize onions: In a large skillet, add oil and butter on low heat. Add sliced onion and stir occasionally, let it cook for about 30 minutes, adding in salt after 10 minutes.**
- Optional step: You can then deglaze the pan with balsamic vinegar and white wine. Just pour a tiny amount in and stir the brown pieces to release.
- Blend the ingredients: add all the ingredients on the baking sheet and caramelized onions to a blender. Add in sun-dried tomato pesto, if using and dried oregano and chili flakes. Blend until smooth.
- Re-heat the soup: When all is well and blended, add it to a saucepan to re-heat a little. Add in balsamic vinegar and add as much chicken or vegetable stock to reach your desired thickness. I used about 2 1/2 cups. Simmer for 10 minutes to blend all the flavors together.
- Serve with: cooked pasta, bread and fresh herbs.
Nutrition Facts : Calories 256 calories
ROASTED TOMATO, GARLIC AND HERB SOUP
Steps:
- Preheat the oven to 400°F with a rack placed in the center of the oven.
- Slice the tomatoes in half and arrange on a baking sheet with the garlic, shallots, and thyme. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 20-25 minutes, until the tomatoes are soft and fragrant, the shallots translucent and the garlic is bursting from the peel. This can be done in advance if you like.
- Remove the garlic peel and discard. Transfer the roasted tomatoes, garlic, shallot and thyme to a Dutch oven or large pot, along with all the juices.
- Add the chicken stock, bay leaf, and herbes de Provence. Bring to a boil and simmer uncovered for 30 minutes.
- Remove any thyme stems and the bay leaf. Use an immersion blender or transfer to a blender (in batches) and pulse the soup until smooth. If you prefer a smoother soup, pass through a strainer.
- Season to taste with salt and pepper and serve with a drizzle of basil pesto. Perfect with Savory Zucchini Scones.
- Preheat the oven to 400°F with a rack placed in the center of the oven.
- Slice the tomatoes in half and arrange on a baking sheet with the garlic, shallots, and thyme. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 20-25 minutes, until the tomatoes are soft and fragrant, the shallots translucent and the garlic is bursting from the peel. This can be done in advance if you like.
- Remove the garlic peel and discard. Transfer the roasted tomatoes, garlic, shallot and thyme to the pressure cooker, along with all the juices.
- Add the chicken stock, bay leaf, and herbes de Provence. Seal the lid of the pressure cooker and cook on high pressure for 5 minutes.
- Release pressure and change the multicooker setting to simmer. Cook until the soup has reduced in volume, for about 10-15 minutes.
- Remove any thyme stems and the bay leaf. Use an immersion blender or transfer to a blender (in batches) and pulse the soup until smooth. If you prefer a smoother soup, pass through a strainer.
- Season to taste with salt and pepper and serve with a drizzle of basil pesto. Perfect with Savory Zucchini Scones.
Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 238 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
ROASTED GARLIC TOMATO SOUP
Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!-Lizzie Munro, Brooklyn, New York
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.
Nutrition Facts :
CONDENSED TOMATO SOUP WITH ROASTED GARLIC AND HERBS
Campbell's stopped making this recipe and I need it, to make my Recipe #13480 recipe. So I came across another recipe that reminded me of it and I came up with this recipe.
Provided by Charlotte J
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix soup, lemon juice, basil, garlic powder, and onion in skillet.
- Heat to a boil over med-high heat.
- Reduce heat to low, cover and cook for 5 minute.
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- Transfer half of the soup to the blender, add the roasted garlic, and puree until fairly smooth. If you’d like a chunky soup, add the blended half back to the pot. For a smoother soup, blend the rest of the soup and return it to the pot.
- Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend. Taste the soup, and if it is too acidic, add a little agave nectar or sugar, just enough to take the edge off. Ladle into 4 bowls, and stir a tablespoon of soy yogurt into each. Serve with croûtons, if desired.
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- Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.
- Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.
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- Preheat oven to 425 degrees F. Halve or quarter tomatoes if you are using large ones (you can leave cherry tomatoes whole). Spread them out on a parchment-lined baking sheet along with the sliced onion and the 6 smashed cloves of garlic. Drizzle with the olive oil (2 tablespoons) and season with kosher salt (1/2 teaspoon) and pepper (1/4 teaspoon). Bake at 425 degrees F for 30 minutes (see notes).
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- In an enameled (non-reactive) 5- to 6-quart soup pot or Dutch oven, heat oil and butter over medium heat until butter foams. Add the onions and cook, stirring occasionally, until onions are soft and translucent but not brown, about 8 minutes. Add garlic and sun-dried tomatoes and cook for another 2 minutes. Add the flour and cook, stirring for 2 minutes. Stir in broth, canned tomatoes (crush lightly with spoon if using whole), honey, thyme, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer over medium-high heat, stirring often. Reduce the heat to low, cover, and simmer for 30 minutes. Let cool briefly and then purée with a stick blender, or in two or three batches in a standing blender or food processor. Return soup to the pot, if necessary, and turn heat to low. Add mascarpone cheese and stir until melted and fully incorporated. Season to taste with salt and pepper.
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- Line a rimmed baking sheet with parchment paper. Spread the quartered tomatoes on the baking sheet, then sprinkle the garlic cloves throughout the tomatoes.
- Drizzle the tomatoes and garlic with the olive oil. Using your clean hands, rub the oil into the tomatoes and garlic cloves, leaving them evenly distributed throughout the baking sheet. Sprinkle with salt and pepper. Transfer the baking sheet to the oven and roast for 1 hour, or until the tomatoes are very soft and starting to caramelize around the edges.
- When the tomatoes have 30 minutes remaining, start the onions. Heat a dutch oven over medium heat. Add 1 tablespoon olive oil and heat until it shimmers. Add the onions and sautee until soft, stirring occasionally, 6-7 minutes. Sprinkle the onions with the dried basil and oregano and sautee until fragrant, 1-2 minutes.
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