AWESOME ROASTED TOMATOES
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes.
- For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed.
- Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves.
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
SIMPLE ROASTED TOMATO SOUP
Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.
Provided by lkb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking pans with parchment paper.
- Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper.
- Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.
- Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.
- Meanwhile, put 1/2 of the tomato mixture in a blender. Cover and pulse 3 times, then blend until smooth, adding hot broth as needed. Pour into the pot with broth. Repeat with remaining tomato mixture, then stir into the pot until combined.
- Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.
Nutrition Facts : Calories 105.4 calories, Carbohydrate 11.1 g, Cholesterol 2.5 mg, Fat 5.7 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 517.5 mg, Sugar 6.6 g
CONTEST-WINNING ROASTED TOMATO SOUP
Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
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 TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
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 ROMA TOMATOES
Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.
Provided by WendyWendy
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
- Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 7.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 216.4 mg, Sugar 4.1 g
ROASTED TOMATO, PEPPER, AND RED ONION SOUP
This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !
Provided by FlemishMinx
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash and halve the tomatoes.
- Halve the pepper, removing the core and seeds.
- Cut the onion in quarters.
- Place the vegetables and two sprigs of sage on a large bake pan.
- Sprinkle with the olive oil.
- Bake for 30 minutes in the oven at 400 degrees.
- Remove the vegetables from the oven and place them in an ovenproof dish.
- Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
- Allow the vegetables to cool.
- Puree with a handblender.
- Reheat in a pan on the stove when ready to serve.
- Garnish with chopped sage.
ROASTED TOMATO SOUP
Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.
Provided by justcallmetoni
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 56.1, Fat 2.6, SaturatedFat 0.4, Sodium 9, Carbohydrate 7.8, Fiber 2, Sugar 4.6, Protein 1.6
ROASTED RED ROMA TOMATO SOUP
For many people, tomato soup is a familiar and beloved comfort food. In this version, the soup benefits from roasting the tomatoes in the oven to lessen their acidity and add sweetness. Just be aware that some tomatoes are juicier than others; if they're very juicy, you may need to drain some of the juice into a bowl during the roasting process. Using the pan juices as the broth creates supercharged scrump-dilly-iciousness! Plus, the roasted tomatoes blend beautifully (and colorfully) with the carrots. This soup is equally delicious served hot, at room temperature, or chilled.
Yield serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Gently squeeze the tomatoes by hand to remove excess seeds, then put them in a bowl and toss with 1 tablespoon of the olive oil and 1/2 teaspoon of salt until evenly coated. Place the tomatoes, cut side down, in a single layer on sheet pans and roast for 20 to 30 minutes, until their skins are just browning and the juices are bubbly. Let cool for 5 minutes, then lift off the skins with a fork.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until golden, about 4 minutes. Add the carrots, garlic, and 1/4 teaspoon of salt and continue to sauté until the carrots are just tender, about 5 minutes.
- In a blender, puree the tomatoes with their juice and the carrot mixture until smooth.
- You may need to add some broth at the end of the blending process depending on the juiciness of the tomatoes. Add 1 cup at a time until you have the desired thickness.
- Return the soup to the pot and gently reheat over medium-low heat. Stir in another 1/4 teaspoon of salt, then do a FASS check. Tomatoes can sometimes be acidic, so you may want to add a bit of agave nectar and another pinch of salt.
- Serve topped with the Parsley Basil Drizzle and a sprinkling of Parmesan cheese (if using).
- If fresh tomatoes aren't available, you can substitute two 28-ounce cans of plum tomatoes.
- Store in an airtight container in the refrigerator for 5 days, or in the freezer for 2 months.
- (per serving)
- Calories: 135
- Total Fat: 5.4g (0.8g saturated, 3.4g monounsaturated)
- Carbohydrates: 21g
- Protein: 4g
- Fiber: 6g
- Sodium: 280mg
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- Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- Meanwhile, remove tomato cores. Then, cut tomatoes in half and scoop out and discard seeds.Note: Leave seeds in if you want to yield more soup and don't mind the texture the seeds will yield. It's just a matter of preference.
- Place tomatoes onto prepared baking sheet (cut side up) and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Drizzle with 2 tablespoons of olive oil, and mix around with your hands to coat. Now, turn tomatoes over and bake 30 to 40 minutes or until tomatoes have softened.Note: If you are leaving the seeds in the tomatoes you can roast cut side up instead if you like.
- Meanwhile, on the stovetop, heat remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
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