Cherry Tomato And Garlic Bread Soup Food

ROASTED CHERRY TOMATO SOUP

Steps:

• First, preheat oven to 425F.
• Then, add tomatoes, garlic and oil to a baking dish. Toss to coat tomatoes.
• Bake for 35 minutes. Let cool for 10 minutes before going onto next step.
• Add tomatoes with oil from baking pan to a blender. See note below. Add broth, basil, salt, pepper and cream. Blend on low until smooth (30-60 seconds.)NOTE: If you choose to strain the tomato skin, do it before you add the cream, broth, basil, salt and pepper.

ROASTED CHERRY TOMATO SOUP

Steps:

• Preheat the oven to 400ºF.
• Add the onion, tomatoes and garlic (leave the cloves whole!) to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to coat and spread in an even layer.
• Bake for about 30 minutes, stirring halfway through, until the tomatoes have shriveled and started to char.
• Remove from the oven and let cool for about 5 minutes.
• Add the roasted veggie mixture to a blender, along with the broth, tomato paste, oregano, coconut milk and salt. Process until smooth. Transfer the mixture to a medium saucepan.
• Set the pan over medium low / low heat and cook for about 10 minutes, stirring occasionally, until warmed through and the flavors have had a chance to meld. Taste and season with additional salt / pepper as needed.
• Serve topped with plenty of fresh basil and bread on the side for dipping!

TOMATO AND GARLIC BREAD SOUP

Steps:

• GARLIC BREAD CROUTONS:.
• Preheat oven to 300ºF. In a large bowl, mix 1/2 cup olive oil and 3 minced garlic cloves. Add bread pieces and toss to coat. On a large baking sheet, arrange coated bread in a single layer. Bake in preheated oven until golden (approximately 20 minutes), stirring once. Set baked croutons aside.
• TOMATO SOUP (can be started while croutons are baking):
• In a large heavy-duty pot, heat 2 tbs. olive oil over medium heat. Add onions and sauté for approximately 25 minutes, or until very tender. Add remaining six minced garlic cloves and cook for one minute. Add chicken stock, crushed tomatoes and 1/2 cup grated Parmesan. Simmer uncovered for about 30 minutes, stirring occasionally. Season with salt and fresh ground pepper.
• Add garlic bread croutons to soup and cook for one minute more. Ladle soup into bowls and garnish each serving with basil slices and Parmesan shavings.

QUICK TOMATO SOUP WITH CHEESY GARLIC DIPPERS

Steps:

• Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
• Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.

BAKED CHERRY TOMATOES WITH GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
• Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

CHERRY TOMATO AND GARLIC BREAD SOUP

Steps:

• Heat the oven to 350°F.
• Brush the slices of bread with olive oil on both sides, then arrange the slices on a baking sheet that has a rim. Toast in the oven, flipping the slices halfway through, until golden brown on both sides, 15 to 20 minutes. Maintain the oven temperature.
• Cut the 1 whole clove of garlic in half. Rub the cut sides of the garlic halves over the toasted bread slices. Set the bread aside.
• In a large skillet over medium, heat 1/4 cup olive oil. Add the onions and saute until slightly caramelized, about 15 minutes. Add the 1/2 cup of sliced garlic and saute until tender, about 3 minutes. Set aside.
• Season the chicken stock with salt and pepper.
• Lightly coat a 2 1/2-quart baking dish with olive oil.( I used a large lasagna baking dish since I worried it might bubble over) Layer half of the bread slices over the bottom of the baking dish. Spoon half of the onion mixture over the bread, then top with half of the tomatoes, a third of the grated Parmesan cheese and the chopped basil.
• Layer the remaining toast over the onions and tomatoes, then top with the remaining onions and tomatoes. Sprinkle half of the remaining cheese over the dish.
• Add 3 cups of the stock and wait 5 minutes for the bread to absorb it. Add another cup of stock and wait another few minutes.
• Continue adding stock (up to 6 cups total) until the liquid comes to within 1/4 inch of the top of the dish. Reserve remaining stock.
• Sprinkle the remaining Parmesan over the ingredients, then cover with foil and bake for 45 minutes.
• Remove the foil, increase heat to 400°F and bake until the top is golden brown. Remove from the oven and cool slightly. Once cooled, cut into 8 servings and arrange each in a shallow serving bowl.
• Heat the reserved chicken stock, then ladle some around (not over) each serving. Garnish with basil and parsley.