Roasted Tomato Soup With Fresh Basil Recipes

KETO LOW CARB ROASTED TOMATO SOUP RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease lightly.
• Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers.
• Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender. Alternatively, use an immersion blender right in the pot you'll be using.)
• Pour the tomato puree into a pot over medium heat. Add broth. Season with Herbs de Provence, sea salt and black pepper to taste. Simmer for 10-15 minutes.
• Stir in the cream and basil.

ROASTED TOMATO SOUP WITH FRESH BASIL

Steps:

• Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

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 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 BASIL SOUP

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat oven to 425 degrees Cut the tomatoes in half lengthwise and toss with 2 tablespoons of olive oil, 1 teaspoons salt, and a couple cracks of pepper. Arrange cut side up on a sheet tray lined with Reynolds Kitchens® Pop Up Parchment Sheets and roast in the oven for 45 minutes. Turn the broiler on, and cook another 3-6 minutes, or until slightly charred around the edges.
• While the tomatoes are roasting, preheat a large pot over medium heat along with 2 tablespoons of olive oil. Add the onions, 1/4 teaspoon of kosher salt, and a couple cracks of fresh pepper. Cook for 8 minutes, stirring often. Add the garlic, thyme, and pepper flakes and continue cooking until the onions are soft and translucent, about 4 -5 minutes more. Add the roasted tomatoes, stock, and basil leaves to the pot along with 2 teaspoons of salt and a couple cracks of pepper(remember, the stock is bland). Bring this mixture to a boil, reduce to a simmer for 45 minutes with the lid on the pot.
• After 45 minutes, add 2 teaspoons of honey and check for seasoning, you will definitely need more salt.
• Use a hand/stick blender to puree the soup until its smooth. If you have to use a blender, be very careful and only fill the blender up halfway at a time, blend, dump, and repeat. Return the soup back to the pot and check for seasoning. Serve soup with some chopped basil as garnish and a small drizzle of extra virgin olive oil if desired.

THE BEST OVEN ROASTED TOMATO SOUP

Steps:

• Wash and core the tomatoes. Cut the tomatoes in half from side to side and remove the seeds.
• Roughly chop your onions. Try and keep them about the same size so they all cook at the same speed.
• Place tomatoes on one half of the sheet pan cut side up.
• Spread your onions and garlic out in a single layer on your sheet pan/cookie sheet.
• Drizzle with olive oil.
• Sprinkle with salt and pepper.
• Roast in a 450* oven for 40 minutes.

HOMEMADE ROASTED TOMATO BASIL SOUP

Steps:

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
• While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
• Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
• After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

ROASTED GARDEN TOMATO BASIL SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
• Bake in preheated oven until very tender and browned, about 2 hours.
• Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
• Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

ROASTED TOMATO SOUP WITH FRESH BASIL

Steps:

• Preheat oven to 400 degrees.
• Core tomatoes; slice in half lengthwise and place cut side up on large baking sheet that has sides.
• Place unpeeled garlic cloves in centre area of pan.
• Drizzle with 1 tbsp of olive oil and roast uncovered, for 45 minutes or til lightly brown and very soft.
• Meanwhile, heat remaining olive oil in large saucepan on medium heat. Add onion, celery and carrot.
• Cook stirring often for about 5 minutes or til softened.
• Pour stock in and the rice.
• Bring to a boil, stirring often, cover and reduce heat so mixture simmers for 25 minutes or til rice is very soft.
• Add tomatoes and garlic squeezed from peels into stock; simmer 10-15 minutes.
• Puree in batches in food processor or blender.
• Sieve soup, discarding solids. Stir in sugar, salt and pepper. Stir in basil, taste and more seasonings as needed. Reheat. Serve
• with a swirl whipping cream or sour cream and a grinding of pepper.