Chilled Tomato Roasted Garlic And Basil Soup Food

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 SOUP

Steps:

• Pre-heat oven to 375 degrees.
• Wash and cut tomatoes, placing in a shallow baking dish cut side down.
• Add onion pieces, garlic, oregano and basil to the pan.
• Drizzle vegetables with olive oil and balsamic vinegar.
• Season with salt and pepper.
• Bake for 45 minutes.
• Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
• An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
• Serve garnished with cheese if desired.

COLD BASIL-TOMATO SOUP

Steps:

• Cut the tomatoes into half-inch cubes. (There should be about five cups.) Set aside.
• Heat the olive oil in a kettle and add the onion, green pepper, garlic, celery, thyme and fennel. Stirring often, without browning, cook about five minutes. Add the chopped basil and tomato paste and stir. Add the broth and bring to a boil. Add the cubed tomatoes. When the mixture returns to a boil, let simmer for 30 minutes.
• Pour the mixture into a large mixing bowl and add the tomato juice. Let cool, and refrigerate until thoroughly chilled.
• Spoon about half the mixture at a time into a food processor or blender. Blend as finely as possible, and repeat with the remaining mixture. Combine the two batches.
• Place a sieve over a bowl and pour in the soup. Press to extract as much liquid as possible from the solids.
• Season with salt and pepper to taste. Add the Tabasco sauce and the sugar and blend. Spoon into six chilled soup bowls. Garnish each one with one basil sprig. Serve with cheese croutons.

OVEN-ROASTED TOMATO AND GARLIC SOUP

Steps:

• Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
• Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
• Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
• Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

CHILLED TOMATO, ROASTED GARLIC, AND BASIL SOUP

Steps:

• In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel. In a blender purée garlic and tomatoes in batches and force through a fine sieve into a bowl. Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in basil and season with salt and pepper if necessary.

CHILLED TOMATO, ROASTED GARLIC AND BASIL SOUP

Steps:

• In a small skillet, dry-roast garlic over medium-low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes; peel garlic; in a blender puree garlic and tomatoes in batches and force through a fine sieve into a bowl; stir in vinegar, Tabasco, best-quality extra virgin olive oil and salt to taste; Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste); before serving, stir in basil and season with salt and pepper, if necessary.
• Enjoy the taste of summer!