Tomato And Roasted Garlic Soup Food

ROASTED GARLIC TOMATO SOUP

Steps:

• Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.

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!

ROASTED TOMATO AND GARLIC SOUP

Steps:

• Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.

ROASTED GARLIC & TOMATO SOUP

Steps:

• Preheat oven to 400F. Place garlic and tomatoes in a casserole dish. Drizzle 1 tablespoon of extra virgin olive oil on top and season with salt and pepper. Roast for 45 minutes until garlic is golden and tomatoes are softened. Let cool about 15 minutes and then squeeze garlic into a bowl. Remove skin from tomatoes and add to bowl with the garlic. Set aside.
• Heat 1 tablespoon extra virgin olive oil in a medium sized pot over medium heat. Add onions and saute for 5 minutes or until softened.
• Add in vegetable broth and bring to a boil. Stir in garlic, tomatoes, coriander, paprika, thyme and cayenne pepper and turn heat down to low. Simmer for 10 minutes.
• Use an immersion blender to puree soup for about 30 seconds on low speed. Pour into bowls. Top with Parmesan cheese and season with salt and pepper, if desired.

ROASTED TOMATO AND GARLIC SOUP

Steps:

• Cut the tomatoes in half and arrange them, cut side down in a roasting tin. Roast in a preheated oven at 425F for 15 mins or until the skins are charred.
• Remove the tomatoes from the oven and leave until they are cool enough to handle, then peel off the skins and discard them. Chop the flesh roughly, retaining the juice.
• Heat the oil in a large saucepan, add the onion and garlic and cook gently, stirring occasionally, for a few minutes until soft but not colored.
• Add the stock and tomato flesh and juices and bring to a boil.
• Lower the heat and simmer for 5 minutes, then add salt and pepper to taste.
• Serve the soup hot, with a bowl of pesto so everyone can stir in a spoonful if they wish before eating.

ROASTED GARLIC-TOMATO SOUP

Steps:

• In a 2-qt saucepan, heat oil over medium heat.
• Add onion and cook and stir 5 minutes.
• Stir in tomatoes, broth, basil and pepper flakes and heat to boiling.
• Reduce heat; cover and simmer 10 minutes.
• Remove from heat; uncover and cool for 15 minutes.
• Place mixture in blender, cover and blend until smooth.
• Return to sauce pan and stir in cream, if using.
• Heat through until hot.

CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC

Steps:

• In a nonreactive soup pot, heat oil over medium-low heat and add onion.
• Stir and saute for a minute or two.
• Cover, lower heat and sweat onions for about 3 minutes.
• Add tomatoes and stock to the pot, stir and increase heat to medium.
• Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
• Add the oregano, stir well, cover and cook until soup comes to a simmer.
• Simmer gently for 5 to 10 minutes.
• Season with salt and pepper.
• In a blender in small batches, blend the soup.
• Return the blended soup to the pot.
• Put the last ladle or two of soup into the blender, add cream and blend.
• Then add the cream mixture to the soup pot and stir to blend.
• Heat over low heat until the soup is heated through.
• Taste for seasoning.
• Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
• Serve hot.
• Do not allow the soup to boil or it may separate.
• ROASTING GARLIC:.
• To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
• Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.

FRESH TOMATO AND GARLIC SOUP

Steps:

• Process tomatoes until smooth in a food processor.
• Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.
• Add flour, stir until combined.
• Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.
• For the Parmesan toast, combine butter and cheese, spread over the bread.
• Grill until melted.
• Serve soup with Parmesan toast.