ROASTED GARLIC AND TOMATOES SOUP
Sharing with you creamy and garlicky - roasted garlic and tomatoes soup, a bowl full of comfort, warmth, memories, and love....Tomato Soups always bring back a lots of old memories for me. My grandpa used to make excellent tomato soup and I had exclusive privilege to sit on kitchen counter while he made the soup.... starting from blanching the tomatoes to when whole kitchen was filled with that warm soup aroma..... Everyone waited for tasting the soup and I tasted it at every step...... hearing grandpa's lovely old stories of kings and queens. He told those stories to keep me busy while he peeled blanched tomatoes.... and I enjoyed every moment.... until a lush-red and creamy tomato soup was ready..... ah... those were great days of my childhood.... miss you so much grandpa....Few years ago, I had a long break from tomato soup(s) due to an unfortunate soup-dislike phase, but Boudin Bakery's Roasted Garlic Tomato soup made me get back my love for tomato soup again. Their Saturday special in California, is a roasted-garlic-tomato soup, which is favorite of me and Vishal. You know, I always try to create flavors, I love, at home. This recipe, I am sharing today is my attempt to pamper the child in me, with my loving Tomato Soup and to enjoy flavors of Boudin Bakery's Roasted Garlic Tomato Soup at home. I decided to include this soup as part of Thanksgiving Event to add taste of some home comfort.... I have been trying to write less this whole Thanksgiving and share more. but... blogging is such a platform..... as I open the Post Dialog..... words just start to pour-in..... I am thankful to all of you for being such a wonderful reader...... thank you for all your time and your lovely likes, pins, comments and emails... I am always happy to share new recipes and memories from my kitchen with you.Happy thanksgiving in advance. Hope you having lots of fun prepping and waiting for the Turkey Day!
Provided by Savita
Categories Soup
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 475 degrees F.
- On a sheet pan, spread quartered roma tomatoes and place split garlic head on the side. Drizzle olive oil to coat everything. Sprinkle generous amount of salt and fresh cracked black pepper.
- Place sheet in oven and roast for 20-25 minutes until tomatoes have charred edges and garlic is soft to touch and charred at the edges.
- While tomatoes and garlic are roasting, slice carrot, celery, sun-dried tomatoes, and yellow onion. Also remove canned whole tomatoes in a bowl and crush all tomatoes with hand or you can also puree tomatoes using food processor/hand blender.
- In heavy bottom deep pan, add 2 tbsp olive oil. when oil is warm, add all sliced veggies and saute for 4-5 minutes, or until carrot and celery are soft and aromatic. Sprinkle 2 tbsp flour on top and cook stirring continuously until raw taste of flour disappears. (2 minutes), don't let mixture get brown, then add Italian seasoning and stir to combine.
- Once tomatoes and garlic are roasted. Remove burnt skin of garlic, mince garlic, and chop tomatoes. Add to the pot with crushed tomatoes, stock, and sugar.
- Bring mixture to boil, then cover and simmer for 25 minutes at medium-low heat, or until soup has thickened and reduced by about 1 cup.
- Stir in heavy cream, taste and adjust salt and black pepper.
- Serve hot with bread of your choice.
TOMATO GARLIC SOUP
I like to make this soup when I'm expecting a lot of people for dinner. My guests enjoy it, too. -Lynn Thompson, Reston, Virginia
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 18-20 servings (4-1/2 quarts).
Number Of Ingredients 11
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Drizzle with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a blender. Add the 14-1/2-oz. can of diced tomatoes; cover and process until smooth. Set aside. , Transfer 1/4 cup oil from the foil to a Dutch oven or soup kettle (discard the remaining oil). Saute onion in oil over medium heat until tender. , Stir in the stewed tomatoes, cream, jalapenos, garlic pepper, sugar, salt, pureed tomato mixture and remaining diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with croutons and cheese if desired.
Nutrition Facts :
GARLIC TOMATO SOUP
Roasted garlic adds a mellow background flavor to this rich, creamy tomato soup from Marilyn Coomer of Louisville, Kentucky. "Canned tomatoes and puree make it a year-round favorite," she adds.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield about 4 cups.
Number Of Ingredients 9
Steps:
- In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned., In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through.,
Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 355mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
GARLIC TOMATO SOUP
Garlic tomato soup with canned tomatoes takes less than 30 minutes to make. This garlic tomato soup recipe is thicker and has more texture than your typical thin tomato soup.
Provided by Anna
Categories Lunch Main Course Soup
Time 30m
Number Of Ingredients 9
Steps:
- Chop the yellow onion, heat olive oil in dutch oven.
- Cook onion and minced garlic until the onion is trasnlusent, about 5 minutes.
- Add all the remaining ingredients, heat through.
- Once the soup is heated through, use an immersion blender to blend the soup to the consistency you prefer. Alternatively, you can use a high powered blender instead of an immersion blender.
- Serve and enjoy! I like to serve my soup with grilled cheese sandwiches, cheese quesadillas, or a crusty bread with butter!
Nutrition Facts : Calories 39 kcal, Carbohydrate 3 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 492 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
QUICK TOMATO SOUP WITH CHEESY GARLIC DIPPERS
Everyone needs a trusty tomato soup recipe - and this one costs less than a pound per serving
Provided by Good Food team
Categories Dinner, Soup
Time 25m
Number Of Ingredients 9
Steps:
- Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
- Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.
Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.13 milligram of sodium
ROASTED GARLIC TOMATO SOUP
Roasted Tomato Garlic soup is easy and delicious! Comfort food at its finest!
Provided by Wendie
Categories Soup
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425*.
- Toss tomatoes, onions, garlic, olive oil, salt, and pepper in a large bowl. Transfer mixture to a baking sheet and roast in the preheated oven for 30 minutes, or until tomatoes are very soft. Set aside.
- Heat a large pot on medium high heat and put in roasted tomatoes mixture. Stir in the broth, sugar, red pepper flakes. Bring to a boil, reduce the heat, and simmer about 10 minutes. Puree the soup, in a blender or with hand blender, until smooth.
- Stir in the cream and serve!
- Garnish with fresh basil and feta cheese
Nutrition Facts : Calories 252 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 18 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 6 Servings, Sodium 729 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
TOMATO-ROASTED GARLIC SOUP
This light, garlicky update on tomato soup is only slightly harder to make than the canned version.
Categories easy recipes tomato soup quick recipes easy soup recipes tomato garlic soup
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Remove papery skin from garlic, leaving heads intact. Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
- Loosely wrap foil around garlic, folding foil edges securely. Roast until garlic has softened, about 40 minutes, then transfer to plate. Open carefully and discard foil; let garlic cool.
- Separate garlic into cloves. Squeeze soft garlic from each clove into a small bowl; set aside.
- In a large saucepan over medium heat, heat remaining 1/4 teaspoon olive oil. Add onion, celery, and roasted garlic. Cover and cook until vegetables soften, about 3 minutes. Stir in tomatoes, 1 cup water, bay leaf, basil, oregano, thyme, and 1/4 teaspoon pepper; bring to a boil. Reduce heat and simmer 15 minutes to blend flavors.
- Remove bay leaf. In a blender, puree soup in batches until smooth.
THICK & CREAMY TOMATO SOUP
Provided by Jill Winger
Number Of Ingredients 11
Steps:
- Heat oil in large stockpot
- Add onion and garlic
- Saute until tender
- Stir in flour and let brown 2-3 minutes
- Puree tomatoes in blender or food processor (Skip this step if you have hand/immersion blender) Place in separate saucepan, bring to a simmer
- Add sucanat, salt, pepper, and basil
- Pour in milk all at once
- Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken
- Stir in the heated tomatoes and allow flavors to meld 5-10 minutes, stirring occasionally
- Optional Step: If you have a hand blender, puree soup right in stockpot (unless you like chunky tomato soup, then just leave as-is)
- Adjust seasonings if needed
- Serve with a handful of shredded parmesan cheese on top
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.
FRESH TOMATO AND GARLIC SOUP
Make and share this Fresh Tomato and Garlic Soup recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
TOMATO GARLIC ONION SOUP
Comfort food. Garlic is good for you and tastes great. If you like french onion soup, this is a nice addition to your soup collection. A salad is good with this soup for a light meal.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanche the garlic for about 30 seconds until slightly soft.
- Cool, peel, and thinly slice.
- Saute onions in oil until they are soft and golden.
- About 10-15 minutes.
- Add garlic, tomatoes and tomato juice to onions.
- Bring to a boil, then reduce and simmer 30 minutes.
- Preheat oven to 450°F.
- Add beef broth and bring back to a boil.
- Ladle into oven-proof bowls and top with toast and cheese.
- Put in oven until cheese is melted.
ROASTED TOMATO SOUP WITH GARLIC
Categories Soup/Stew Food Processor Garlic Tomato Appetizer Roast Lunch Basil Rosemary Summer Winter Thyme Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
- Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
- Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
- Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.
TOMATO AND GARLIC-BREAD SOUP
Steps:
- Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
- Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
- Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.
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ROASTED TOMATO AND GARLIC SOUP - FOOD DOODLES
From fooddoodles.com
Reviews 9Total Time 1 hr 10 minsServings 6
- Preheat oven to 400 degrees. Arrange tomatoes cut side up on a baking sheet lined with foil. Drizzle with 1 tablespoon of olive oil, sprinkle generously with salt and herbs and place in the oven to roast for 35-45 minutes until shriveled. Once the tomatoes are in the oven, slice the top of the garlic off exposing the tops of all of the cloves. Drizzle with a little olive oil then wrap in foil and place in the oven to roast for 35-40 minutes.
- Once everything is done roasting quickly remove the tomato skins and remove the garlic cloves from the head and set aside until ready to use.
- In a medium sized pot heat the other tablespoon of oil over medium heat. Add the onion and saute until soft. Add in the already roasted tomatoes and garlic and add vegetable stock or water and bring to a boil. Once boiling turn down to a simmer for a few minutes before blending with an immersion blender or in a regular blender, until completely smooth. Once smooth, taste the soup and add honey if needed(if the tomatoes are particularly acidic) and the fresh basil or pesto if no fresh basil is available. Salt to taste and enjoy!
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3.8/5 (21)Total Time 1 hr 20 minsCategory Dinner, LunchCalories 198 per serving
- While garlic is roasting peel the tomatoes. This is an easy method for removing the skin from fresh tomatoes.
ROASTED TOMATO AND GARLIC SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Total Time 1 hr 30 minsServings 4Calories 152 per serving
- Working with 1 beefsteak tomato at a time, squeeze halves into a bowl; reserve seeds and juice. Arrange garlic and tomatoes, cut sides down, in a single layer on a foil-lined jelly-roll pan; coat with cooking spray. Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
- Melt butter in a large Dutch oven over medium-high heat. Add rice; sauté 1 minute or until toasted. Add reserved tomato juices, tomato mixture, stock, canned tomatoes, and salt to pan. Bring to a boil. Reduce heat, and simmer 40 minutes.
- Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain through a fine sieve over a bowl; discard solids. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half and pepper. Sprinkle with chives, if desired.
ROASTED TOMATO GARLIC SOUP (NO CREAM) | MADE FROM SCRATCH
From mirchitales.com
5/5 (1)Total Time 1 hrCategory SoupCalories 150 per serving
- Line baking sheet with aluminum foil or parchment paper and put tomatoes, garlic cloves and onions on the baking sheet. Brush all the vegetables with olive oil, and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper.
- Place tray in the oven and bake for around 30 minutes until the tomatoes and onions get a little charred, and the skin on the tomatoes gets wrinkly.
- Remove tray from the oven and set it aside for 5 minutes till it is cool. Cut the top green part of the tomatoes. At this point you can remove the skin of the tomatoes if you want – it’s going to be wrinkly so easy to peel off.
TOMATO-ROASTED GARLIC SOUP RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory SoupServings 4Total Time 58 mins
- Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper
TOMATO BISQUE - JO COOKS
From jocooks.com
4.5/5 (30)Total Time 1 hrCategory Lunch, SoupCalories 375 per serving
- Sauté: Heat the olive oil in a pot over medium-high heat. Add the onion, carrot, and celery. Cook for 5-6 minutes, stirring often, until the onion is softened and translucent. Add the roasted garlic and cook for another 30 seconds.
- Simmer: Stir in the flour and cook for another 1-2 minutes, then add the chicken broth, tomatoes, and bay leaves. Stir to combine, then bring the soup to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally.
- Blend: Remove the bay leaves from the pot. Use an immersion blender and blend the soup until it's completely smooth. If you don't have an immersion blender, you can transfer the soup to a regular blender.
- Finish: Stir 3/4 cup of the cream into the pot. Season to taste with salt and pepper. Garnish each bowl with a drizzle of the remaining heavy cream, the fresh basil, and a crack of pepper.
EASY TOMATO AND GARLIC SOUP (PLUS INSTANT POT INSTRUCTIONS ...
From carmyy.com
Ratings 1Category SoupCuisine HealthyTotal Time 1 hr 30 mins
- Heat oven up to 400F. Place halved tomatoes, cut side up into a baking tray and drizzle with olive oil. Place it into the oven. Loosely wrap 3 heads of garlic (top sliced off) into tin foil and place it into the oven to roast. Roast for everything for 35 minutes.
TOMATO SOUP - CAROLINA GELEN
From carolinagelen.com
- Drizzle some oil onto a baking pan, add in the yellow onion, head of garlic (cut side down), fresh basil and thyme, red chile, cherry tomatoes, more olive oil on top, a sprinkle of salt and pepper. Bake everything until the tomatoes are slightly charred for 25 to 35 minutes.
- Add the coconut milk, vegetable stock and all the baked ingredients, besides the thyme, in a blender and blend everything until smooth, for 3-5 minutes. Serve with a piece of toast or a grilled cheese sandwich.
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