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.
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
TOASTED SOUP
This recipe from Lidia's Italy sounds so easy and so satisfying. A garlicky broth-based soup with croutons. Yum.
Provided by under12parsecs
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, brown the garlic and flour in heated oil, stirring constantly over low heat, 3-5 minutes.
- Add the chicken stock and mix well, scraping all the flour from the sides of the pan. Simmer 20 minutes, skimming occasionally. Pass the mixture through a sieve, discarding the garlic and any lumps of flour.
- In a clean pan, bring the mixture to a boil and slowly add the beaten eggs, continuously beating with a fork during the process. Return to the boil, remove immediately from the heat, and serve with croutons and freshly ground pepper.
Nutrition Facts : Calories 331.9, Fat 14.5, SaturatedFat 3.1, Cholesterol 133.6, Sodium 558.2, Carbohydrate 33.6, Fiber 1, Sugar 5.3, Protein 15.4
TOASTED SESAME NOODLE SOUP
Introduce a new dish to your weeknight rotation with this recipe for Toasted Sesame Noodle Soup! Baby bok choy, green onions and carrots all make an appearance in this flavor-packed Toasted Sesame Noodle Soup.
Provided by My Food and Family
Categories Home
Time 30m
Yield 9 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat 1/4 cup dressing in medium saucepan over medium heat. Add carrots, garlic and ginger; stir. Cook, stirring frequently, 4 min.
- Add water, soy sauce, bouillon cube and remaining dressing; stir. Bring to boil. Add pasta; stir. Cook 8 min. or just until pasta is tender. Remove from heat.
- STIR in bok choy; cover. Let stand 5 min. Sprinkle with green onions before serving.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
TOASTED ALMOND SOUP
This is a wonderful soup created by the famous Indian Chef Sanjeev Kapoor. It was published in Young Times in Dec'2004. You will love the colour of this once its ready. Enjoy!
Provided by Charishma_Ramchanda
Categories Clear Soup
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the chopped broccoli in salted water for 10-15 minutes. Drain well.
- Broil or dry roast the almonds on medium heat till the skin changes colour slightly.
- Remove from heat and once they cool, slice them into slivers.
- Heat water or vegetable stock with onion, garlic and celery together in a pot.
- Bring to a boil.
- Toss in the broccoli florets and cook, uncovered, for 5-7 minutes or till the broccoli is just done.
- Remove from heat and allow to cool.
- Puree in a blender.
- Add milk and blend in the blender.
- Mix thoroughly, then pour this mixture back into the pot and bring to a boil again.
- Add salt and white pepper powder.
- Stir in toasted slivers of almond and serve hot.
- Enjoy :).
Nutrition Facts : Calories 96.9, Fat 2.9, SaturatedFat 0.6, Cholesterol 3, Sodium 73.6, Carbohydrate 14.2, Fiber 3.5, Sugar 6.3, Protein 6.1
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