Oven Roasted Tomato And Garlic Soup Food

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 GARLIC AND TOMATOES SOUP

Steps:

• Preheat oven to 475 degrees F.
• On a sheet pan, spread quartered roma tomatoes and place split garlic head on the side. Drizzle olive oil to coat everything. Sprinkle generous amount of salt and fresh cracked black pepper.
• Place sheet in oven and roast for 20-25 minutes until tomatoes have charred edges and garlic is soft to touch and charred at the edges.
• While tomatoes and garlic are roasting, slice carrot, celery, sun-dried tomatoes, and yellow onion. Also remove canned whole tomatoes in a bowl and crush all tomatoes with hand or you can also puree tomatoes using food processor/hand blender.
• In heavy bottom deep pan, add 2 tbsp olive oil. when oil is warm, add all sliced veggies and saute for 4-5 minutes, or until carrot and celery are soft and aromatic. Sprinkle 2 tbsp flour on top and cook stirring continuously until raw taste of flour disappears. (2 minutes), don't let mixture get brown, then add Italian seasoning and stir to combine.
• Once tomatoes and garlic are roasted. Remove burnt skin of garlic, mince garlic, and chop tomatoes. Add to the pot with crushed tomatoes, stock, and sugar.
• Bring mixture to boil, then cover and simmer for 25 minutes at medium-low heat, or until soup has thickened and reduced by about 1 cup.
• Stir in heavy cream, taste and adjust salt and black pepper.
• Serve hot with bread of your choice.

ROASTED TOMATOES WITH GARLIC

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

ROASTED GARLIC TOMATO SOUP

Steps:

• Preheat oven to 425*.
• Toss tomatoes, onions, garlic, olive oil, salt, and pepper in a large bowl. Transfer mixture to a baking sheet and roast in the preheated oven for 30 minutes, or until tomatoes are very soft. Set aside.
• Heat a large pot on medium high heat and put in roasted tomatoes mixture. Stir in the broth, sugar, red pepper flakes. Bring to a boil, reduce the heat, and simmer about 10 minutes. Puree the soup, in a blender or with hand blender, until smooth.
• Stir in the cream and serve!
• Garnish with fresh basil and feta cheese

ROASTED TOMATO SOUP RECIPE

Steps:

• Heat oven broiler on low.
• On a large rimmed baking sheet add the thickly sliced tomatoes, onions, and unpeeled garlic cloves. *See NOTE below if using canned whole tomatoesDrizzle with the olive oil and sprinkle with the salt and pepper. Gently mix to coat.
• Broil for 15-20 minutes, on the second-highest rack of the oven, until the tomatoes start to have a slight char and are becoming soft. Remove softened garlic and peel.
• In a large stockpot add the vegetable broth and Italian herbs. Bring to a simmer. Add tomato mixture, including garlic, scraping the baking sheet to include seasonings and olive oil.
• Bring the pot to a medium boil and continue to gently simmer for 20 minutes, until tomatoes start to foam and break apart.
• Remove from heat.
• Using an immersion blender begin blending on low and continue until smooth.Alternately, if you do not have an immersion blender, ladle soup into a blender, in small batches, and blend until smooth. Use caution and do not fill the blender past the halfway point as hot liquid will rise up when blended.
• Swirl in coconut cream (or half & half), if desired.
• Serve and garnish with tortilla strips, croutons, garlic bread or toasted garbanzo beans

ROASTED TOMATO SOUP

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, stir together the olive oil, oregano, thyme, salt and pepper.
• Spread the tomatoes, onions and garlic cloves across a sheet pan. Toss with 2 tablespoons of the seasoned olive oil. Make sure the tomatoes are cut side up and they are not overlapping the onions or the other tomatoes. Roast for 25-30 minutes, until the tomatoes are slightly wrinkled and the onions are browned at the edges.
• On another sheet pan, toss the bread with the remaining olive oil. Toast in the oven until lightly golden, about 10-12 minutes.
• Transfer the tomatoes and onions into a large saucepan. Squeeze in the garlic cloves from their skins. Pour in the tomato juice and vegetable broth. Use an immersion blender to puree the soup. (You can also puree the soup in a blender and then pour it into a saucepan).
• Warm the soup to your desired temperature on medium heat on the stove.
• Divide the soup into bowls. Garnish with toasted bread, Parmesan and parsley.

ROASTED-TOMATO AND TARRAGON SOUP

Steps:

• Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
• Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
• Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.

ROASTED VEGAN TOMATO SOUP WITH GARLIC

Steps:

• Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.
• Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste.
• Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
• Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Using an immersion blender, blend the soup in the pot.
• Divide into 4 bowls, top with chives or fresh parsley if desired.

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.

ROASTED GARLIC AND TOMATO SOUP

Steps:

• Preheat oven to 400*F.
• Place the tomatoes, garlic, shallots, rosemary, and thyme in a 9x11" baking dish. Cover with the olive oil. Bake until the tomatoes begiin to brown, 15-20 minutes.
• Using a slotted spoon, transfer this mixture to a heavy stockpot and add the liquid from the baking dish. Add the vegetable stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15-20 minutes.
• Add the balsamic viniegar, basil, black pepper, and salt and simmer for 5-10 minutes. Puree in a blender or in batches in a food processor.
• Strain the soup through a sieve into a tureen or soup bowl.
• Serve hot, topped with freshly grated Parmesan or goat cheese. Enjoy!

TOMATO GARLIC ONION SOUP

Steps:

• Blanche the garlic for about 30 seconds until slightly soft.
• Cool, peel, and thinly slice.
• Saute onions in oil until they are soft and golden.
• About 10-15 minutes.
• Add garlic, tomatoes and tomato juice to onions.
• Bring to a boil, then reduce and simmer 30 minutes.
• Preheat oven to 450°F.
• Add beef broth and bring back to a boil.
• Ladle into oven-proof bowls and top with toast and cheese.
• Put in oven until cheese is melted.

ROASTED TOMATO SOUP RECIPE WITH PARMESAN CROUTONS

Steps:

• Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
• In a large baking dish or sheet pan add tomatoes, cherry tomatoes, shallots, and half of the fresh basil. Place the head of garlic on the sheet pan.
• Drizzle with olive oil, and season with salt and pepper.
• Bake for 35-40 minutes or until tomatoes burst and garlic is nice and tender.
• Remove from the oven and let cool slightly. Remove the garlic and put tomato mixture, and remaining fresh basil, heavy cream in the blender. Squeeze the roasted garlic into the blender and discard the outer layer.
• Blend until smooth. Check for seasonings and and additional salt and pepper if needed. Heat when ready to serve.

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.

ROASTED TOMATO SOUP WITH GARLIC

Steps:

• Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
• Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
• Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
• Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.

GORDON RAMSAY TOMATO SOUP RECIPE

Steps:

• In a saucepan, sauté sliced onions, garlic for a while. Add some salt, pepper and paprika to it.
• Place sliced tomatoes upside down on the same saucepan to get a good char. Add sugar, balsamic vinegar, fresh thyme and basil in the saucepan. Let it cook for around 5 minutes
• Let it cook for around 5 minutes.
• Add some vegetable stock to it and mash with the help of a spoon.
• Now, blend this mixture with a hand blender to get the desired consistency.
• Top it off with cooking cream for some added flavor.
• Your tomato soup is ready to gobble.