Roasted Tomato Garlic And Herb Soup Food

ROASTED TOMATO, GARLIC AND HERB SOUP

Steps:

• Preheat the oven to 400°F with a rack placed in the center of the oven.
• Slice the tomatoes in half and arrange on a baking sheet with the garlic, shallots, and thyme. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 20-25 minutes, until the tomatoes are soft and fragrant, the shallots translucent and the garlic is bursting from the peel. This can be done in advance if you like.
• Remove the garlic peel and discard. Transfer the roasted tomatoes, garlic, shallot and thyme to a Dutch oven or large pot, along with all the juices.
• Add the chicken stock, bay leaf, and herbes de Provence. Bring to a boil and simmer uncovered for 30 minutes.
• Remove any thyme stems and the bay leaf. Use an immersion blender or transfer to a blender (in batches) and pulse the soup until smooth. If you prefer a smoother soup, pass through a strainer.
• Season to taste with salt and pepper and serve with a drizzle of basil pesto. Perfect with Savory Zucchini Scones.
• Preheat the oven to 400°F with a rack placed in the center of the oven.
• Slice the tomatoes in half and arrange on a baking sheet with the garlic, shallots, and thyme. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 20-25 minutes, until the tomatoes are soft and fragrant, the shallots translucent and the garlic is bursting from the peel. This can be done in advance if you like.
• Remove the garlic peel and discard. Transfer the roasted tomatoes, garlic, shallot and thyme to the pressure cooker, along with all the juices.
• Add the chicken stock, bay leaf, and herbes de Provence. Seal the lid of the pressure cooker and cook on high pressure for 5 minutes.
• Release pressure and change the multicooker setting to simmer. Cook until the soup has reduced in volume, for about 10-15 minutes.
• Remove any thyme stems and the bay leaf. Use an immersion blender or transfer to a blender (in batches) and pulse the soup until smooth. If you prefer a smoother soup, pass through a strainer.
• Season to taste with salt and pepper and serve with a drizzle of basil pesto. Perfect with Savory Zucchini Scones.

ROASTED TOMATO & MASCARPONE SOUP

Steps:

• Heat oven to 170C/150C fan/gas 3 - 4. Bring a pan of water to the boil and get a bowl of iced water at the ready. Cut a small slit in the bottom of each tomato then plunge into boiling water in batches for 10 secs then lift out into the iced water. Drain and peel the tomatoes then halve and place on a baking tray cut side up. Sprinkle with salt, pepper and the sugar. Drizzle with the vinegar and 1 tbsp of the olive oil. Roast the tomatoes for 1hr until semi-dried and set aside.
• Heat the remaining oil in a large saucepan and cook the onion and carrot gently for about 10 mins until very soft. Add the tied herbs and garlic and cook for a minute more. Stir in the tomato purée then tip in the roasted tomatoes and any juices from the tray. Pour over the stock and season with salt and pepper. Bring to the boil then turn the heat down and simmer for 10 mins.
• Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isn't really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.

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!

CONDENSED TOMATO SOUP WITH ROASTED GARLIC AND HERBS

Steps:

• Mix soup, lemon juice, basil, garlic powder, and onion in skillet.
• Heat to a boil over med-high heat.
• Reduce heat to low, cover and cook for 5 minute.