Roasted Tomato And Vegetable Soup Recipes

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

ROASTED TOMATO AND VEGETABLE SOUP

Steps:

• In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
• Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

ROASTED TOMATO SOUP

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.

ROASTED VEGETABLE SOUP

Steps:

• In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
• Serve with Brioche Croutons and a drizzle of good olive oil.
• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.
• Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
• Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

CHUNKY MEDITERRANEAN TOMATO SOUP

Steps:

• Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
• Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

ROASTED TOMATO SOUP

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

Steps:

• Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
• Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
• Place the roasting tin in the pre-heated oven for 30 minutes.
• Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
• Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.

ROASTED TOMATO VEGETABLE SOUP

Steps:

• Preheat oven to 400°F.
• Combine tomatoes, carrots, onions, celery, oil, honey, garlic, bay leaves, thyme, fennel seed, paprika, salt, pepper and cayenne pepper in a large bowl. Toss to coat.
• Spread vegetables evenly on a parchment paper-lined baking sheet. Roast, stirring occasionally, until vegetables are softened and slightly browned, about 1 hour. Toss vegetables halfway through cooking.
• Transfer vegetables to a large pot. Add broth, tomato juice and vinegar. Bring to a boil. Reduce heat and simmer for 20 minutes. Discard bay leaves and thyme. Stir in cream.
• Purée using a hand blender. Serve immediately.

ROASTED TOMATO/VEGETABLE SOUP

Steps:

• Preheat the oven to 425 degrees.
• Cut tomatoes in half and remove core (you can leave the seeds).
• Rinse the leeks and cut into 1/2" slices.
• Peel the carrots and cut into 1/4" slices.
• Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.
• Sprinkle with salt and pepper.
• Place vegetables in a roasting pan in a single layer.
• Bake for 1 hour.
• Peel skins off of the tomatoes.
• In a saucepan, bring the vegetables, broth, and water to a boil.
• Reduce heat and simmer for about 10 minutes.
• Puree in blender in batches.
• Pour back into saucepan.
• Add chopped basil and adjust seasonings if necessary.

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 425 degrees. Place tomatoes, red onion, and bell pepper, and garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar and season with salt and pepper. Roast for 25 minutes or until tomatoes are soft and charred on the tops.
• While the tomatoes are roasting, heat 1 tablespoon of olive oil in a medium-sized saucepan over medium-high heat. Add the diced potato. Cook until the potato begins to crisp, about 8 minutes, stirring occasionally. Stir in the tomato paste. Pour in the vegetable broth. Cover and bring to a boil.
• Reduce the heat to low and simmer until the potato is fork-tender, about 15 minutes. Add the roasted tomatoes, red onion, bell pepper, and garlic to the broth. Blend the soup using a blender or immersion blender until smooth.
• Garnish with fresh basil and serve warm.