ROASTED TOMATO SOUP RECIPE
This Roasted Tomato Soup is bursting with deep flavor, due to roasting the tomatoes, onion, and garlic. This soup makes the perfect gluten free, dairy free, vegetarian lunch or dinner.
Provided by Cyndy Ufkes ~ The Art of Food and Wine
Categories Appetizer Soup starter
Time 1h
Number Of Ingredients 10
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
Nutrition Facts : Calories 165 kcal, Carbohydrate 14 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 1061 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 9 g, ServingSize 1 serving
RICH ROASTED TOMATO SOUP
This rich roasted tomato soup makes an excellent starter for 4 people. Alternatively, it will be a main for 2. It is delicious either way and very easy to prepare. Ingredients are listed as: metric ( imperial ).
Provided by The Greedy Vegan
Number Of Ingredients 10
Steps:
- Preheat oven to 190°C (375°F).
- Cut the tomatoes in half. Peel the shallots and halve them, if you use half an onion then quarter it. Don't peel the garlic for now or it will burn and turn bitter.
- Carefully mix the tomatoes, shallots and garlic with the oil, vinegar, herbs and seasoning in a baking tray or dish. Turn as many tomatoes upside down as you can so that the cut side faces downwards.
- Bake everything for 40 minutes at 190°C (375°F).
- Add the vegetable stock with the roasted vegetables to a blender and process everything until it is perfectly smooth. Strain before serving.
- Should you prefer a more rustic soup then squeeze the garlic out of its peel and remove any stalks and twigs that were added with the tomatoes and the fresh oregano before blending just enough to combine everything.
Nutrition Facts : ServingSize 1 bowl, Calories 275 kcal, Carbohydrate 33 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Sodium 1618 mg, Fiber 7 g, Sugar 19 g
RICH AND CREAMY TOMATO SOUP
"My husband, who doesn't like tomato soup, really likes this rich and creamy version," informs Marie Keyes of Cheney, Washington. "It's easy, but it tastes like you put a lot of work into it. When I share it with co-workers, everyone loves it."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately.
Nutrition Facts : Calories 157 calories, Fat 5g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 457mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
RICH TOMATO SOUP
Make and share this Rich Tomato Soup recipe from Food.com.
Provided by Dancer
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan cook onion and green or sweet red pepper in margarine till very tender.
- Stir in basil and ground red pepper, if desired.
- Cook and stir for 1 minute more.
- Remove from heat.
- In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk.
- Cover and blend till smooth.
- Return mixture to saucepan and heat through.
- Or, chill thoroughly.
- Garnish each serving with fresh basil leaves or lime slices, if desired.
Nutrition Facts : Calories 84.2, Fat 3.5, SaturatedFat 1, Cholesterol 2.5, Sodium 426, Carbohydrate 11.3, Fiber 1.3, Sugar 8.8, Protein 3.5
ROASTED-TOMATO AND TARRAGON SOUP
Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6 to 8
Number Of Ingredients 7
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.
GARLIC TOMATO SOUP
Roasted garlic adds a mellow background flavor to this rich, creamy tomato soup from Marilyn Coomer of Louisville, Kentucky. "Canned tomatoes and puree make it a year-round favorite," she adds.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield about 4 cups.
Number Of Ingredients 9
Steps:
- In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned., In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through.,
Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 355mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
TOMATO & BASIL SOUP
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.
Provided by Good Food team
Time 25m
Number Of Ingredients 9
Steps:
- Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
- Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
RICH ROASTED TOMATO SOUP
Provided by Melissa d'Arabian : Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour.
- Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly.
- Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly.
- In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.
Nutrition Facts : Calories 109 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 164 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams
ROASTED TOMATO SOUP
Make and share this Roasted Tomato Soup recipe from Food.com.
Provided by katii
Categories Onions
Time 30m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 7
Steps:
- Broil tomatoes for 8 minutes, let cool and slip off skin.
- Heat oil over medium heat and add onion; cook for 3 minutes.
- Add garlic and cook for an additional 2 minutes.
- In a blender, combine tomatoes, garlic, and onions; process until smooth.
- Combine mixture with broth in a saucepan; bring to a boil on high heat.
- Reduce heat and simmer for 3-4 minutes.
- Stir in basil and season with pepper.
- Enjoy!
Nutrition Facts : Calories 100.8, Fat 2.9, SaturatedFat 0.5, Sodium 15.6, Carbohydrate 18.2, Fiber 4, Sugar 9, Protein 3.3
ROASTED RED PEPPER & TOMATO SOUP
A tempting, warming roasted red pepper and tomato soup, full of flavour, rich in colour and packed with antioxidants. Light, satisfying and quick and easy to make.
Provided by Helen Best-Shaw
Categories Soup Starter / light meal
Number Of Ingredients 10
Steps:
- Peel the onions and roughly chop. Peel the garlic and cut any large cloves in half.
- Cut the tomatoes into quarters or halves, depending on size.
- Cut the peppers into chunks, discarding the core, seeds, and stalk.
- Spread the onion, tomatoes, peppers and garlic out in a large roasting pan. Add a generous sprinkling of the dried herbs, salt and pepper, and drizzle the oil over. You can add a little chilli or paprika at this stage too.
- Put the pan in the oven and roast the vegetables at GM 6 / 400°F / 180°C (fan) for 35 minutes until soft and starting to brown.
- Transfer the roasted vegetables to a saucepan. Deglaze the roasting pan with the stock.
- Pour the stock over the roasted vegetables and bring to a simmer for a few minutes.
- Cool the soup. Add the lemon juice. Then blend the soup with a stick blender (or in the food processor or blender) until smooth. Add a little extra stock if the soup is too thick. Then season to taste.
- Serve as is, or garnish with seeds and chopped fresh herbs or a swirl of yogurt or cream.
Nutrition Facts : Calories 166 kcal, Carbohydrate 20 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 506 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
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- Place tomatoes onto paper and sprinkle with salt, 2 tbsp of the sugar, balsamic vinegar and EVOO.
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- Preheat your broiler and place the sweet and red bell peppers on a broiler proof sheet pan. Roast them under the flames for a few minutes until charred all over and the skins have turned black. Keep a close eye on them and using a pair of kitchen tongs turn the peppers to make sure all sides get nice and charred. Transfer to a bowl and cover with a tea towel or a lid until cool enough to handle. (Alternately you can roast them on open flame on your stove top, but it might be a little messier that way)
- While your peppers are roasting start the soup. Preheat a heavy bottom soup pot on medium low flame.
- Add all the pesto ingredients to a food processor and process until smooth to your liking. Add more lemon juice or olive oil to your liking. Drizzle over the soup and enjoy!
- To make the recipe compliant make sure to saute the onion in water or veggie stock and omit the oil in the pesto sauce or replace it with water.
ROASTED CHERRY TOMATO SOUP WITH CREAMY MASCARPONE
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5/5 (2)Total Time 45 minsCategory SoupCalories 236 per serving
- Preheat the oven to 200 C / 395 F. Toss cherry tomatoes with a tablespoon of olive oil and Balsamic vinegar. Spread on a flat baking tray and roast for 30 minutes or so, until collapsed and slightly caramelised/charred.
- Add a tablespoon of olive oil, onions, carrots and celery to a heavy bottom saucepan and saute for 5 minutes, until softened. Add the garlic and the rest of the base soup ingredients, stir through and bring to a simmer. Cover with a lid and cook for 15 minutes, then set aside.
- Transfer roasted cherry tomatoes and all the juices from the pan to the soup. Using an immersion blender or a food processor, puree the soup until smooth. Taste for salt and season with a little extra pepper.
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- Place the tomatoes and onions on a baking sheet. Toss with olive oil and season with salt and pepper. Bake for 25 minutes or until slightly charred. Toss midway through.
- Place the garlic and bread cubes on a separate baking tray. Sprinkle cubes with salt and pepper if desired. Bake for 10 minutes or until bread is crispy and garlic is slightly golden and fragrant. Toss midway through. Remove both trays from the oven and allow to cool just enough to handle.
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- Add the tomatoes, bell pepper, onions, and garlic to a large bowl along with the olive oil. Toss the vegetables to make sure they are all well coated with olive oil. Transfer the vegetables to a large baking sheet and season with a few pinches of salt and pepper. Transfer the pan to the oven and roast for ~25 minutes or until they are soft and slightly charred.
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- Now, add the coconut cream or full-fat coconut milk to the soup and stir to combine. Taste the soup and season with more salt and pepper to taste.
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- Cut the tomatoes in half. Cut the onion into large wedges (peels on to protect the underside.) Then cut off the top of the head of garlic so that all the cloves are exposed. Place the tomatoes, onions skin-side-down, and head of garlic on the baking sheet. Drizzle with olive oil and salt and pepper liberally.
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