Homemade Roasted Tomato Soup With Herbs Recipes

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ROASTED TOMATO SOUP



Roasted Tomato Soup image

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

2-2.5 lbs ripe tomatoes (any size, any type)
1 onion chopped into 3/4 inch pieces
2-4 cloves garlic, chopped in half or quarters
1-3 hot peppers cut in half, seeded (any variety)
1 Tbsp canola oil
1 tsp salt
1/2 tsp black pepper
2-3 sprigs oregano or thyme ((1/2 tsp dried))
3 cups chicken or veggie soup stock
2 Tbsp fresh basil
2 Tbsp fresh grated Parmesan

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.

ROASTED TOMATO, GARLIC AND HERB SOUP



Roasted Tomato, Garlic and Herb Soup image

Roasted Tomato Soup is rich in flavor from fresh, garden tomatoes roasted with garlic, shallots and fragrant herbs.

Provided by Liren Baker

Categories     Appetizer     Soup

Number Of Ingredients 11

3 pounds tomatoes
6 cloves garlic
2 shallots (peeled and halved)
2 sprigs thyme
2 tablespoons olive oil (divided)
kosher salt (to taste)
freshly ground black pepper (to taste)
1 quart chicken stock (or vegetable stock)
1 bay leaf
1 teaspoon herbes de Provence
basil pesto (optional, for serving)

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

HOMEMADE ROASTED TOMATO SOUP WITH HERBS



Homemade Roasted Tomato Soup with Herbs image

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

2 lb plum tomatoes, 900g
1 cup cherry tomatoes, 150g
4 sprigs thyme, + basil if you have!
1 tablespoon olive oil
6 cloves garlic, whole or smashed
1/2 teaspoon sea salt
1 teaspoon butter, or 1 teaspoon olive oil for vegan/dairy free
1 teaspoon olive oil
2 yellow onion, medium. sliced
1/2 teaspoon salt
1 teaspoon balsamic vinegar, optional
2 tablespoon white wine, or sherry. optional
2 tablespoon sun-dried tomato pesto, optional, see below for recipe*
1/2 teaspoon dried oregano
pinch chili flakes, optional
1/2 tablespoon balsamic vinegar
2-3 cups chicken or vegetable stock
add-ons: cooked pasta, fresh herbs, good bread, optional

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 GARLIC TOMATO SOUP



Roasted Garlic Tomato Soup image

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

3 whole garlic bulbs
3 tablespoons olive oil, divided
2-1/2 pounds large tomatoes, quartered and seeded
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 cups chicken stock
1/2 cup half-and-half cream

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 :

ROASTED TOMATO SOUP WITH HERBS



Roasted Tomato Soup with Herbs image

This soups is quick and easy to make. I typically blend in in a mix of fresh basil, chives, oregano, and parsley at the end but you can use whatever you have on hand. I also start the onion mixture with a bit of nigella and cumin seed. I think this adds a nice depth but you can omit this step if you don't have them on hand. Serve the soup with a simple salad and french bread or croutons.

Provided by Sarah John

Time 45m

Number Of Ingredients 12

1 lb cherry or grape tomatoes
3 to 4 large tomatoes, cut into large chunks (quarters or eights)
4 to 5 large garlic cloves, peeled
olive oil
salt
1 tsp cumin seeds
1 tsp nigella seeds
1 large yellow onion, chopped
1/8th cup balsamic vinegar
1 small bunch basil
Optional herbs:1 small bunch chives, 1 small bunch parsley, a few sprigs oregano
creme fraiche or sour cream for garnish (optional)

Steps:

  • Pre-heat the oven to 425 and line a large baking sheet with aluminum foil.
  • Put cherry tomatoes, chopped larger tomatoes, and peeled garlic cloves on baking sheet. Pour a few glugs of olive oil over and spinkle with salt. Toss to coat. I like to add a large rosemary sprig to the baking sheet as well. Roast the tomatoes int he oven for 25 to 30 minutes.
  • Meanwhile, heat 2 tbps olive oil in large soup pan. Add nigella and cumin seed and cook over medium heat for 1 minute. Add the onion and cook, stirring occasionally, until soft (approx 10) minutes. Add balsamic vinegar and simmer over low heat.
  • When tomatoes are ready, add them to the onion mixture. Simmer for 5 minutes and then blend with an immersion blender. Add most of the basil and chives, reserving a few bits for garnish, and blend again.
  • Season to taste and garnish with cream fraiche or sour cream.

HOMEMADE ROASTED TOMATO SOUP



Homemade Roasted Tomato Soup image

Provided by Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 12

4 pounds plum tomatoes, halved and seeds removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon sugar
6 sprigs fresh thyme
1 large onion, diced
3 cloves garlic, chopped
3 cups vegetable stock
1 bay leaf
1/2 cup heavy cream
3 tablespoons chopped fresh basil, plus whole leaves for garnish
Chile-infused oil, for drizzling

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.
  • Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper.
  • When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves.

ROASTED TOMATO SOUP



Roasted Tomato Soup image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

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

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

CONDENSED TOMATO SOUP WITH ROASTED GARLIC AND HERBS



Condensed Tomato Soup With Roasted Garlic and Herbs image

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

1 (10 3/4 ounce) can tomato soup
1 tablespoon lemon juice
1 teaspoon basil leaves, dried crushed
1 tablespoon garlic powder
1 onion, chopped

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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