Gourmet Garlic Roast Tomato Soup Recipes

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 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.

GOURMET GARLIC ROAST TOMATO SOUP

Steps:

• Cut the large tomatoes in half and gently squeeze to remove most of the seed and juice.
• Soak the anchovy in warm water to soften and remove excess salt.
• When softened, peel the filets from the bones and chop one finely for the soup.
• Heat a suitable pot over medium heat and add the olive oil.
• Add the garlic, anchovy and chili flakes and sauté for aroma.
• Add the onions and cook, stirring regularly, until the onions become soft and brown.
• Add the tomatoes, bring to a simmer and reduce the heat.
• Stir regularly until the tomatoes completely break down.
• At the same time, toss the cherry tomatoes in the virgin olive oil, season them with salt and pepper, and then roast in a hot oven on a baking sheet until they begin to burst open then add them to the pot.
• When the tomatoes have completely broken down, add the basil and stir into the soup.
• Puree the soup in a blender and then strain through a fine sieve to remove seeds, skin, etc.
• Finally, season to taste with salt and pepper and finish with a touch more virgin olive oil to smooth the texture.
• Prepare the garlic cream by combining the garlic and cream in a small pot and bringing to a boil.
• Reduce the heat and simmer until the cream is reduced in volume to about 1/3 of original volume and the garlic cloves are very soft.
• Remove from the heat and strain through a small fine sieve, forcing the cloves of garlic through with a spoon or spatula.
• Stir in the Parmesan cheese and season to taste with salt and pepper.
• To serve, heat the soup and ladle into four warm bowls.
• Drizzle the garlic cream over the soup in a decorative pattern and sprinkle a bit of Parmesan cheese over the top.