Tomato Roasted Garlic Soup Food

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.

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 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 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.