Roasted Tomato Soup With Garlic Food

ROASTED TOMATO SOUP

Steps:

• Pre-heat oven to 375 degrees.
• Wash and cut tomatoes, placing in a shallow baking dish cut side down.
• Add onion pieces, garlic, oregano and basil to the pan.
• Drizzle vegetables with olive oil and balsamic vinegar.
• Season with salt and pepper.
• Bake for 45 minutes.
• Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
• An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
• Serve garnished with cheese if desired.

ROASTED TOMATO SOUP

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.

ROASTED TOMATO SOUP

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.

ROAST TOMATO & BREAD SOUP

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Halve the tomatoes and place cut-side up in a large roasting tray.
• Break the garlic bulb into cloves. Peel and slice the onions into 3cm wedges, then scatter both into the tray.
• Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.
• Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.
• Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.
• Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.
• Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides.
• Add 1 splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth.
• Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side.

ROASTED TOMATO SOUP RECIPE

Steps:

• Heat oven broiler on low.
• On a large rimmed baking sheet add the thickly sliced tomatoes, onions, and unpeeled garlic cloves. *See NOTE below if using canned whole tomatoesDrizzle with the olive oil and sprinkle with the salt and pepper. Gently mix to coat.
• Broil for 15-20 minutes, on the second-highest rack of the oven, until the tomatoes start to have a slight char and are becoming soft. Remove softened garlic and peel.
• In a large stockpot add the vegetable broth and Italian herbs. Bring to a simmer. Add tomato mixture, including garlic, scraping the baking sheet to include seasonings and olive oil.
• Bring the pot to a medium boil and continue to gently simmer for 20 minutes, until tomatoes start to foam and break apart.
• Remove from heat.
• Using an immersion blender begin blending on low and continue until smooth.Alternately, if you do not have an immersion blender, ladle soup into a blender, in small batches, and blend until smooth. Use caution and do not fill the blender past the halfway point as hot liquid will rise up when blended.
• Swirl in coconut cream (or half & half), if desired.
• Serve and garnish with tortilla strips, croutons, garlic bread or toasted garbanzo beans

ROASTED GARLIC AND TOMATOES SOUP

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-POTATO SOUP WITH ROASTED GARLIC

Steps:

• In a medium pot, heat the oil over medium Add the onion and celery and cook, stirring often, until the onion starts to soften, about 4 minutes.
• Add the stock, tomatoes (with their juices), potatoes and salt and pepper. Bring to a boil over medium-high Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 20 minutes.
• Remove the pot from the heat. Using an immersion blender in the pot, blend the soup until smooth.
• Bring the soup back to a boil over medium-high. Add the roasted garlic cloves, honey and cayenne (if using). Stir well or, for a smoother soup, blend again with the immersion blender.
• Ladle the soup into warm bowls and enjoy its garlicky goodness.

GARLIC TOMATO SOUP

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.,

ROASTED VEGAN TOMATO SOUP WITH GARLIC

Steps:

• Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet.
• Coat tomatoes with cooking spray, sprinkle with salt & pepper to taste.
• Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
• Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Using an immersion blender, blend the soup in the pot.
• Divide into 4 bowls, top with chives or fresh parsley if desired.

GARLIC TOMATO SOUP

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!

ROASTED GARLIC TOMATO SOUP

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

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 TOMATO SOUP

Steps:

• Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
• Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
• Place the roasting tin in the pre-heated oven for 30 minutes.
• Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
• Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.

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 SOUP WITH GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 200°C/390°F.
• Place the tomatoes in a large baking dish or baking sheet.
• Slice the top off the garlic and add to the tomatoes with the fresh basil, oregano, chilli flakes, salt and pepper.
• Drizzle over the olive oil and the Balsamic vinegar. Place the tomatoes in the oven and allow to roast for 30-45 minutes until the tomatoes start to char around the edges.
• Remove from the oven.
• In a large pot set over medium-high heat, melt a tablespoon of butter.
• Add a finely diced onion and sauté until soft and fragrant.
• Squeeze the roasted garlic into the pot then discard the skins.
• Transfer the roasted tomatoes to the pot along with any juices. Pour in the broth/stock then bring to a boil and cook for 10 minutes.
• Once the soup has simmered for 10 minutes, transfer the soup to a blender and blend until smooth.
• Pour back into the pot then add the cream, taste and adjust seasoning if necessary. Simmer for 5 minutes while you make the grilled cheese sandwiches.
• Add grated cheese to sliced bread. Top with another slice of bread and butter generously on the outside.
• Cook the grilled cheese in a pan set over medium heat until golden brown on both sides.
• Remove the grilled cheese from the heat and allow to cool for a few minutes then slice into cubes with a hot knife.
• Ladle the hot soup into serving bowls then add a swirl of cream (optional).
• Add grilled cheese croutons and fresh basil then serve immediately.

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 SOUP RECIPE WITH PARMESAN CROUTONS

Steps:

• Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
• In a large baking dish or sheet pan add tomatoes, cherry tomatoes, shallots, and half of the fresh basil. Place the head of garlic on the sheet pan.
• Drizzle with olive oil, and season with salt and pepper.
• Bake for 35-40 minutes or until tomatoes burst and garlic is nice and tender.
• Remove from the oven and let cool slightly. Remove the garlic and put tomato mixture, and remaining fresh basil, heavy cream in the blender. Squeeze the roasted garlic into the blender and discard the outer layer.
• Blend until smooth. Check for seasonings and and additional salt and pepper if needed. Heat when ready to serve.

ROASTED TOMATO SOUP WITH GARLIC

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.

ROASTED TOMATO SOUP

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Remove the tomatoes from the can, reserving the tomato juice.3. Spray a sheet pan with spray or grease with olive oil.4. Toss the tomatoes, onion, garlic and thyme with the olive oil. Season with salt and pepper and place on the sheet tray.5. Roast for 30 minutes or until onions start to caramelize.6. Place in a blender with reserved tomato juice and vegetable broth.7. Puree until smooth.

ROASTED TOMATO & GARLIC SOUP

Steps:

• Preheat oven to 180°C.
• Place tomato segments and garlic on a baking tray and drizzle with the olive oil and season.
• Turn the tomatoes over with a spatula to coat in the oil.
• After 30 minutes give the tomatoes another turn with a spatula.
• Once roasted allow the tomatoes and garlic to cool enough so that you can squeeze out the garlic cloves from their skins.
• Place the tomatoes and garlic into a large saucepan.
• Blitz with a handheld blender to desired consistency, chunky or smooth, you decide (or use a blender).
• Stir in 900 ml of hot vegetable stock and freshly chop the basil and add.
• Gently heat to serving temperature (do not boil) and adjust seasoning if necessary.
• Serve with cheesy bread.

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.