Roastedtomatoandgarlicsoup Recipes

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 GARLIC TOMATO SOUP

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.

HOMEMADE ROASTED TOMATO AND GARLIC SOUP RECIPE

Steps:

• Cut 4 large ripe tomatoes in half, 1 red bell pepper in half (deseed the bell pepper) and 1 small onion in half, then add the cut veggies to a baking tray lined with foil paper *cut side up* along with 6 cloves of garlic, drizzle everything with a kiss of extra virgin Spanish olive oil and season with sea salt and freshly cracked black pepper
• Add the baking tray to a pre-heated oven, bake and broil option 210 C - 410 F, after 15 minutes take the garlics out and set aside, after a total cooking time of 45 minutes take the baking tray out of the oven and let the veggies cool off for about 10 minutes
• Add all the veggies into a tall plastyc cylinder or blender, also add 1 tablespoon of extra virgin Spanish olive oil and 1/2 teaspoon of dried thyme and puree everything until well pureed
• Transfer the mixture into a sauce pan and heat with a LOW heat, then add a 1/2 cup of vegetable broth and lightly season with sea salt, mix everything together until well combined, simmer for 10 minutes
• Transfer the soup into 2 bowls, garnish with Greek yogurt, black pepper, toasted pumpkin seeds and fresh parsley
• Enjoy!

ROASTED TOMATO AND GARLIC SOUP (WITH CROUTONS!)

Steps:

• Preheat oven to 400F 1. Wash and cut off the blossom end of the tomatoes. Cut them into quarters. 2. With a sharp knife, carefully cut out the center core portion of the tomato. 3. Place all the tomato slices into a baking dish. Add the rest of the ingredients (except crouton ingredients) and roast in the oven for 30-40 minutes. You want the tomatoes cooked down to about half the volume, wrinkled and saucy. Even better if there is a little charring on the tomatoes for improved flavor. 4. Transfer the tomato mixture to a soup pot and add 1 cup chicken or vegetable broth. (See notes) 5. With an immersion blender, (or regular blender), blend the contents of the soup.** Important: Read the notes on how to blend this soup. 6. Serve the soup in bowls and drizzle the amount of cream as desired over the top of the soup. Typically, a few tablespoons add a nice creaminess to the soup. Croutons: Cut the baguette into ½ inch rounds. Combine the butter, garlic powder (optional), and parsley. (see notes). Toast the croutons on both sides until golden brown.

ROASTED TOMATO AND GARLIC SOUP

Steps:

• Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.

ROASTED TOMATO AND GARLIC SOUP

Steps:

• Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Oil two large, shallow baking sheets.
• Wash, core, and halve the tomatoes. Arrange half the tomatoes on each baking sheet and scatter the onion over them. Add the garlic and drizzle the olive oil over the vegetables. Using a spatula, turn the vegetables until they are coated with the olive oil, then spread them out in a single layer. Sprinkle with the salt and pepper.
• Roast the vegetables for 15 to 20 minutes, until the onion begins to brown slightly.
• Puree the roasted vegetables in a food processor fitted with the steel blade or a blender in batches, adding the basil and thyme and some of the chicken broth to each batch. Add salt and pepper to taste. Serve the soup hot or cold with a dollop of sour cream.

ROASTED TOMATO AND GARLIC SOUP

Steps:

• Cut the tomatoes in half and arrange them, cut side down in a roasting tin. Roast in a preheated oven at 425F for 15 mins or until the skins are charred.
• Remove the tomatoes from the oven and leave until they are cool enough to handle, then peel off the skins and discard them. Chop the flesh roughly, retaining the juice.
• Heat the oil in a large saucepan, add the onion and garlic and cook gently, stirring occasionally, for a few minutes until soft but not colored.
• Add the stock and tomato flesh and juices and bring to a boil.
• Lower the heat and simmer for 5 minutes, then add salt and pepper to taste.
• Serve the soup hot, with a bowl of pesto so everyone can stir in a spoonful if they wish before eating.