ROASTED TOMATO SOUP
Fresh garden tomatoes shine in this Roasted Tomato Soup recipe. Tomatoes and garlic are slow-roasted to enhance their naturally sweet flavors, then blended with a simple seasoned base and of course lots of fresh basil. It's a vegetarian family favorite!
Provided by Danielle Esposti
Categories Soup
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper. Spread the quartered tomatoes on the baking sheet, then sprinkle the garlic cloves throughout the tomatoes.
- Drizzle the tomatoes and garlic with the olive oil. Using your clean hands, rub the oil into the tomatoes and garlic cloves, leaving them evenly distributed throughout the baking sheet. Sprinkle with salt and pepper. Transfer the baking sheet to the oven and roast for 1 hour, or until the tomatoes are very soft and starting to caramelize around the edges.
- When the tomatoes have 30 minutes remaining, start the onions. Heat a dutch oven over medium heat. Add 1 tablespoon olive oil and heat until it shimmers. Add the onions and sautee until soft, stirring occasionally, 6-7 minutes. Sprinkle the onions with the dried basil and oregano and sautee until fragrant, 1-2 minutes.
- Add the balsamic vinegar to deglaze the pot; cook until the vinegar stops bubbling and reduces by half. Add the broth and fresh thyme to the pot, increase the heat to high and bring the liquid to a boil. Reduce the heat to medium low and simmer 10-15 minutes to infuse the broth with flavor. Turn off the burner.
- Remove the roasted garlic cloves from the baking sheet - use tongs, it will be hot! Set aside until cool enough to handle, about 5 minutes.
- Fish out the thyme bundle, and shake to release any leaves. Add the roasted tomatoes to the broth and onion mixture. Squeeze the roasted garlic from its paper shell and add to the soup mixture.
- Add the heavy cream if using and 1/4 cup fresh basil. Using an immersion blender, blend the soup in the pot until smooth. Add additional broth if needed to reach the desired consistency.
- Ladle the soup into bowls and garnish with additional fresh basil. Serve immediately. Store leftovers in a tightly sealed container in the fridge for up to 1 week, or in the freezer in an airtight container for up to 3 months.
Nutrition Facts : Calories 224 kcal, Carbohydrate 22 g, Protein 3 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 619 mg, Fiber 4 g, Sugar 14 g, UnsaturatedFat 10 g, ServingSize 1 serving
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
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
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
ITALIAN-STYLE RUSTIC TOMATO STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 5
Steps:
- Sauté 1 tablespoon minced garlic and 2 teaspoons minced anchovies in olive oil until fragrant.
- Add 3 cups crushed canned tomatoes, 3 cups water and a sprig of thyme, rosemary or basil (or a combination) if you like.
- Bring to a boil, simmer, then fish out the herbs if you used them.
Nutrition Facts : @context http, Calories 5, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 0 grams
ROASTED TOMATO STOCK
This is from my food preservation yahoo group. I don't do canning, but I bet this would freeze well.
Provided by dicentra
Categories Vegetable
Time 1h30m
Yield 3 pints
Number Of Ingredients 15
Steps:
- Cut tomatoes in half lengthwise. Combine tomatoes, salt, pepper and
- half the oil in a large baking dish.
- Bake uncovered in a 375 degrees F.
- oven for about 45 minutes, or until tomatoes are soft.
- Heat remaining oil in a large saucepan, add leek, carrots, onion,
- mushrooms and garlic, cook, stirring until onion is soft. Stir in wine,
- paste, herbs and water.
- Simmer uncovered for about 35 minutes or until
- vegetables are soft.
- Add tomato mixture to pan, simmer uncovered for 5
- minutes.
- Press mixture through a fine sieve, discard pulp. Pour stock into
- saucepot and bring to a gentle boil. Remove from heat and ladle into
- prepared jars leaving a 1" headspace. Process 20 minutes at 10 lb
- pressure. Adjust pressure according to your altitude and / or style of
- canner.
- Makes: 3 pints.
Nutrition Facts : Calories 315.7, Fat 10.4, SaturatedFat 1.5, Sodium 1022.1, Carbohydrate 39.4, Fiber 9.2, Sugar 20.7, Protein 8.5
OVEN-ROASTED TOMATOES
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 2 1/2 quarts
Number Of Ingredients 12
Steps:
- For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.
- For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.
- Roast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes.
ROAST TOMATOES
Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.
Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
TOMATO BROTH
A versatile rich tomato broth that seems to lend itself to doubling or tripling. I plan to use this in the height of summer tomato madness - Costuluto Genovese is a mater I plan to use primarily for cooking. Article states, "Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months." Will be doing some of both - more freezing I suspect. From Bill Telepan, chef-owner of Telepan in New York, by way of The Washington Post.
Provided by Busters friend
Categories Vegetable
Time 1h45m
Yield 6 ounces
Number Of Ingredients 10
Steps:
- Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
- Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.
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FIRE-ROASTED TOMATO BISQUE RECIPE - FOOD & WINE
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Category Soup
- In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
- Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons and serve.
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