Roasted Tomato And Vegetable Soup Food

ROASTED TOMATO AND VEGETABLE SOUP

Steps:

• In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
• Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

SHEET PAN ROASTED TOMATO SOUP

Steps:

• Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper.
• Strain the canned tomatoes from their juice and reserve the juice. Put the canned tomatoes on the prepared sheet tray, add the carrots, celery, shallots and cherry tomatoes if using and drizzle with the olive oil. Season generously with salt and pepper and top with the thyme sprigs if using.
• Roast the vegetables for 1 hour. Add the sherry wine and roast for another 5 minutes to "deglaze" the pan and allow the alcohol flavor to dissipate. Let cool slightly.
• Discard the thyme stems if using, then transfer the roasted vegetables to a blender and blend until smooth. Thin out the soup with the reserved tomato juice as needed. Season with salt and pepper. Add the cream and blend until combined. If desired, add 1 to 2 tablespoons sherry vinegar to bump up the acid flavor. Serve immediately.

SIMPLE ROASTED TOMATO SOUP

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.

ROASTED TOMATO/VEGETABLE SOUP

Steps:

• Preheat the oven to 425 degrees.
• Cut tomatoes in half and remove core (you can leave the seeds).
• Rinse the leeks and cut into 1/2" slices.
• Peel the carrots and cut into 1/4" slices.
• Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.
• Sprinkle with salt and pepper.
• Place vegetables in a roasting pan in a single layer.
• Bake for 1 hour.
• Peel skins off of the tomatoes.
• In a saucepan, bring the vegetables, broth, and water to a boil.
• Reduce heat and simmer for about 10 minutes.
• Puree in blender in batches.
• Pour back into saucepan.
• Add chopped basil and adjust seasonings if necessary.

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.

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.

3-CAN TOMATO VEGETABLE SOUP

Steps:

• Combine the olive oil, Italian seasoning, and onion powder in a medium saucepan over low heat. Bring to a gentle simmer, stirring occasionally, until the spices infuse into the oil, about 5 minutes.
• Add the mixed vegetables, 1/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium and cook, stirring occasionally, until everything is well- coated, 1 to 2 minutes.
• Add the tomatoes with their juices, then fill the empty can halfway with water; swirl and add to the soup. Add one-third of the beans along with half their liquid. Simmer for 3 minutes.
• Meanwhile, mash the remaining beans and their liquid with a fork directly in the can until slightly smooth; stir into the soup. Add 2 tablespoons water to the empty can, scrape with a rubber spatula to release any mashed beans, then stir into the soup. Let simmer for 5 minutes. Season with salt and pepper.
• Divide among bowls and enjoy.

CHUNKY MEDITERRANEAN TOMATO SOUP

Steps:

• Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
• Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

HEALTHY TOMATO SOUP

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

ROASTED TOMATO SOUP

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.

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.

TOMATO VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

TOMATO VEGETABLE SOUP

Steps:

• Saute onions with olive oil, salt, and pepper until translucent.
• Set aside.
• Dice potatoes, carrots, and celery.
• Set aside.
• In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
• Add vegetables and stewed tomatoes.
• Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.